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Confit of salmon with ginger and broccoli

Jun Tanaka from Market Kitchen
Poaching salmon fillets in duck fat makes them rich and succulent in Jun Tanaka's quick recipe

Confit of salmon with ginger and broccoli

Method

1. Season the salmon with salt and pepper and set aside for 10 minutes.

2. Pour the duck fat into a pan and gently warm to about 80C. Lower the salmon into the fat and poach for 8 minutes, until it is cooked but still pink inside. Drain from the fat.

3. Add some olive oil to a pan and quickly fry the broccoli. Add the shallot, garlic, chilli, anchovy, capers and cook for 1 minute.

4. Mix the chives and ginger with the vegetable oil and lemon juice. Season.

5. Serve the salmon with the chive and ginger dressing spooned over and the broccoli on the side.

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Serves: 4

Prep: 10 min, plus 10 mins marinating
Cook: 10 min

Ingredients
4 x 150g pieces Salmon, (use bottom half of fillet cut diagonally)
2 litres duck fat
Olive oil, for frying
300g purple sprouting broccoli, blanched
1 shallot, chopped
1 clove Garlic, crushed
1 red chilli, chopped
1 tbsp tinned anchovy fillet, chopped
1 tsp capers, chopped
1/2 bunch Chives, finely chopped
50g Ginger, peeled and chopped
1 tsp vegetable oil
squeeze lemon juice