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Salmon Confit with Chermoula

Salmon Confit with Chermoula Sauce

The most delicate texture and flavours are achieved by slow cooking salmon fillets in warm oil. A Moroccan spiced dry rub, and a bright lemony and green Moroccan dip/sauce make for a dish that is memorable and full of unique flavours.

Course Main Course
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 2

Ingredients

  • 2 @ 6 oz skinless salmon filets (175 grams each)
  • 2-3 cups canola oil (enough to cover the salmon)
  • 3-4 sprigs thyme
  • 1/2 tsp cumin seeds

Dry Rub

  • zest of 1 lemon
  • 2 tbsp salt
  • 1 1/2 tbsp dark brown sugar
  • 1/2 tsp cardamom seeds about 4-5 pods, cracked open)
  • 1/2 tsp fennel seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp sumach

Chermoula

  • 1/2 cup packed chopped parsley and cilantro (one or both)
  • 2 cloves garlic , minced
  • 1/2 small red chilli pepper , deveined and minced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/4- 1/2 tsp kosher salt
  • juice of one lemon
  • 2 tbsp canola oil

Instructions

  1. Pat dry the salmon filets.
  2. Lay in a small dish where they can lay flat side by side.

Dry Rub

  1. Place the lemon zest, salt and sugar in a small bowl.
  2. With a mortar and pestle (or in a small food grinder) crush the seeds till coarsely ground. Add to the salt and sugar mix. Add the sumach. Stir to blend well.
  3. Take the rub and press well into every side of the salmon filets. Lay them side in the dish and place in the refrigerator for 1 hour.
  4. Preheat the oven to 170 (or if your oven only goes down to 175, if that's the lowest it can go) (75-80C)
  5. Take the filets out of the fridge and rinse off all the salt rub. Pat dry with paper towel.

  6. Place the filets into a baking dish where they will sit snugly side by side, but not touching each other or the edges of the dish. The smaller the better, if you can manage. If not, it will require too much oil to cover the fish. And it will take longer for the oil to heat through.  Ideally, the sides of the dish should be at least 1 inch higher than the tops of the salmon, to prevent splashing oil as you move it.

  7. Place this baking dish onto a baking sheet for easy transport.

    Cover the fish completely with the oil.  Add the sprigs of thymes and cumin seeds to the oil.

  8. Once the oven is heated through, place the baking sheet on the middle rack.

  9. Cook for 20-25 minutes or until it is cooked through to your liking. This will also depend on the temperature your oven is at.  So peek in regularly. The internal temperature should be at 113F or 45C to be ready to remove. If you find small droplets of white albumin starting to show up around the meat, the oil is too hot. (if you have the oven at the lowest setting this shouldn't happen) Remove from the oven and leave in the oil to cool. It will continue to cook for a while in the oil.

While the salmon is cooking, you can make the Chermoula.

  1. Blend all the ingredients together in a small bowl. Taste and re-season with salt if needed. If you find it is too thick for your liking, you can thin it out with a touch more oil or lemon, depending on what direction you want to take it.  I suggest only 1/2 a red chilli pepper- add less if you know that those eating can't handle the heat, or more if they are heat lovers!

  2. To serve, remove the fish from the oil with a fish or slotted spatula, letting most of the oils drip away, and place onto a bed of greens of you choosing. Micro greens, arugula, frisée, or even baby kale would work great. Drizzle a little of the oil over greens if you'd like.
  3. Serve with chermoula on top for a garnish, as well as the rest on the side.

    To keep the Moroccan vibes alive, serve with a jewelled couscous.  The links to two recipes are below in the notes.

Recipe Notes

This recipe is for two, but easily doubles to serve 4. This may affect cooking time, but that's alright. An instant read thermometer is your friend here. Double the chermoula if you would like more to serve with any veggies on the side- it works amazingly with roasted potatoes!! Discard the used oil by placing it in a sealable container and discard as per your locale's guidelines for oil.

See my Moroccan Meatballs and Jewelled Couscous for the best couscous dish to serve with this!  Or even my Jewelled Pearl Couscous would be fantastic.