Justine Schofield prepares this delicious salmon dish in episode 61 of Everyday Gourmet.


  • 2 x 200g salmon fillets, pin boned, skinless

  • approx .1 L light extra virgin olive oil

  • 2 tsp. coriander seeds

  • 1 tsp. peppercorns

  • 1 orange peel

  • 2 sprigs thyme

  • 2 sprigs mint

  • 2 sprigs flat leaf parsley

  • Salt and pepper

  • Beetroot Puree:

  • 1 large beetroot roasted until tender and peeled

  • ½ clove of garlic, finely grated

  • sprig of thyme

  • medium bodied extra virgin olive oil

  • salt and pepper


  • 1.

    Pre-heat the oven to 65-75?C. In a deep baking tray add oil, coriander seeds, peppercorns, orange peel, thyme, mint, parsley, salt & pepper and finally the salmon fillets. It’s important that the salmon fillets are completely submerged in the oil. Place in the oven and cook for 10- 15 minutes.

  • 2.

    Once cooked, remove the fish from the oven and carefully remove from the oil and place on kitchen towel until ready to serve. Serve with a beetroot puree.

  • Beetroot Puree::

  • 1.

    Puree beetroot in a blender with half a clove of finely grated garlic, salt, pepper, sprig of thyme and 3 tbs of medium bodied extra virgin olive oil.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 451kj
  • Fat Total 38g
  • Saturated Fat 6g
  • Protein 21g
  • Carbohydrate 5g
  • Sugar 1g
  • Sodium 367mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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It’s important to have a thermometer for this recipe as the aim is to cook it on a very low and even heat, allowing it to confit.

You know the oven is too hot if the oil starts to bubble and if you see protein extracting from the fish.

If the oven is still too hot on your lowest degree, leave the oven door ajar whilst cooking

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Posted by Betty83Report
This was a dish served at a friend's place Sunday. Delicious - can't wait to go to the fishmonger.