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Olive oil salmon confit

Préparation - 15 minutes + 6 hours in the refrigerator

Cuisson -


Serves 4

  • 80 g Favuzzi Fennel & Salt
  • 40 g sugar
  • 10 g pink pepper
  • 80 g dill
  • Zest of half a lemon
  • Zest of half a lime
  • 1/2 lemon, sliced
  • 1/2 lime, sliced
  • 4 salmon fillets (around 140 g each)
  • ¾ cup Favuzzi extra-virgin oil

To serve

  • 250 mL (1 cup) arugula
  • A few Favuzzi dried tomatoes


  1. Combine the Fennel & Salt, the sugar, the pepper, the dill and the citrus zest.
  2. Coat the salmon fillets with this mixture and place them in a deep dish.
  3. Cover with plastic wrap and refrigerate for six hours.
  4. Take the salmon fillets out of the refrigerator, rinse them under cold water and dry thoroughly with paper towels.
  5. Place the fillets in an ovenproof dish and pour in the oil to cover.
  6. Garnish each fillet with a slice of lemon and lime and cover with foil.
  7. Bake in the oven for 1 hour at 65°C (150°F).
  8. Serve with an arugula and dried tomato salad.