Confit salmon with green pea and radish salad.
Confit salmon with green pea and radish salad. STEPH MULHERON

RECIPE: Dan and Steph's salmon dish made famous on MKR

SALMON is a huge hit in our household. We smoke it, panfry it, confit it, put it in salads and bake with it. This week's recipe is one we cooked back in our My Kitchen Rules days. The flavours are just divine. Don't be turned off by the confit technique. It's really quite simple, but you do need to keep an eye on the temperature. Enjoy.

Confit salmon with green pea, radish salad

Serves 4




Confit Salmon -

4 x 150g pieces of salmon, boneless and skinless

600ml light olive oil

Sauce -

½ 200g tub creme fraiche

4 tbs fresh dill, chopped

Salt and pepper to season.


Bouquet garni -

2 fresh sprigs thyme

2 bay leaves

2 pieces leafy part of a celery

6 fresh sprigs parsley.


Green Pea and Radish Salad -

250g fresh podded peas

2 radish, mandolin finely

70g fresh rocket

½ bunch fresh watercress

3 tbs fresh lemon juice

1 tbs white wine vinegar

1 tbs olive oil

2 preserved lemon wedges, pith removed and finely sliced

2 dill sprigs, finely chopped.


METHOD: Preheat oven to your lowest temp (ideally 80-90 degrees if possible). Place the salmon fillets in a large baking dish (big enough to fit them in with a little room). Add the bouquet garni of herbs, then fill with the olive oil. The olive oil has to entirely cover all the salmon. Place in the oven for 30-40 minutes until the salmon is warmed all the way through, soft to touch but still pink in the middle. Once cooked remove from the oil and allow to drain on paper towels. Lightly sprinkle with some salt.

Meanwhile, blanch the peas in a small pot of simmering water for a minute, strain and transfer immediately into an ice cold bath to refresh. Thinly slice the radish with a mandolin and rinse rocket and fresh watercress leaves then place in a bowl with blanched peas. Mix together fresh lemon juice, white wine vinegar and olive oil to form a dressing. Season slightly and allow to sit until time of plating.

Combine creme fraiche and finely chopped fresh dill, then season. Allow to sit and infuse. Remove the pith from the preserved lemon flesh and slice very fine.

Lightly coat salad with dressing. To assemble, place a nice mound of salad on a plate and then place the fish on top of the salad. Sprinkle with preserved lemon slices. Neatly squeeze some dollops of sauce around the dish. Serve immediately while warm.


No Caption
No Caption

Visit or find them on Facebook - Dan & Steph - My Kitchen Rules.