Citrus Salmon Confit Salad

Serves 4

Ingredients

For the salmon

4 x 5 oz wild sockeye salmon fillets
1 1/2 tsp salt
1 1/2 tsp sugar
1 tsp chopped dill
1 lemon zested
1 lime zested
1 orange zested
500 ml extra virgin olive oil

For the olive tapenade

4 oz kalamata olives
2 anchovy fillets
2 cloves garlic
2 tbsp capers
1 tbsp sherry vinegar
2 sprigs thyme picked
Extra virgin olive oil
Salt and pepper to taste

For the salad

8 mini Yukon potatoes
4 free range brown eggs
6 artichoke hearts (canned is OK)
8 amarosa or cherry tomatoes
3 oz pancetta
4 oz spinach
1.5 oz shaved parmesan


For the lemon vinaigrette

1 fl oz extra virgin olive oil
1 fl oz lemon juice freshly squeezed
.5 oz basil chiffonade
Salt and pepper to taste



Method
1. Cure the salmon: Place the 4 fillets in a small bowl and mix with the salt, sugar and dill. Marinate for 30 mins, only. Wash under running water and pat the fish dry. In another small bowl combine olive oil and the citrus zest. Add the salmon fillets. Cover and refrigerate for 45 mins.

2. Make the olive tapenade: Combine all ingredients (except olive oil) in a blender or food processor. Slowly add the olive oil until the tapenade reaches the consistency of a vinaigrette.

3. Make lemon vinaigrette: Slice basil very thinly and combine lemon juice and olive oil. Mix thoroughly.

4. Make the salad: Cook eggs in simmering water for 7 mins or less for softer eggs. Place in ice bath till cooled down. Peel eggs and reserve. Quarter potatoes and cook in another pot until just tender. Reserve and cool in fridge. Cut pancetta into lardon (2cm x .5cm x .5cm). Render down in a pan on medium heat until crispy. Drain on paper towel and reserve. Quarter artichokes and set aside.

5. To confit the salmon: Preheat oven to 190 degrees F. Remove salmon from oil and place on a non-stick oven tray. Brush salmon with remaining olive oil and insure that some of the citrus zest is on the salmon. Put salmon in preheated oven and set timer for 8 mins. The aim here is not to cook the salmon but to change the texture and taste. The salmon will be barely cooked, it will remain medium rare though out and the color should not change. If the salmon starts to overcook it will leak white proteins (albumen).

6: Plating the salmon: Combine the potatoes, artichoke, pancetta, parmesan, and spinach. Dress lightly with lemon vinaigrette. Divide the salad between 4 plates. Cut the eggs and the tomatoes in half; divide between the four plates around the salad. Place a piece of salmon (while still warm) on top of each salad. Drizzle the olive oil tapenade around the plate. You are now ready to wow your friends and family. Enjoy.