Making sure the oil is at exactly the right temperature is key to ensuring the salmon remains soft and moist through the cooking process. The light, refreshing slaw balances out the richness of the fish
| Created by | Spinneys |
| Cuisine | American |
| Diet | High-protein |
| Preparation | Easy |
| Calories | 560 |
| Fat | 146g |
| Saturates | 79g |
| Protein | 49g |
| Carbs | 26g |
| Sugars | 8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRemove the skin and bones from the salmon and thickly peel the lemon.
Preheat the oven to 150°C, gas mark 2.
In a high-walled pot, combine the oils, peel of one lemon, peppercorns and bay leaves and place it over a medium-low heat.
Slowly heat the oil to 70°C and submerge the salmon into the oil. Cook for 6-7 minutes, or until the fillet becomes opaque.
Remove the fillet from the oil using a slotted spoon allowing excess oil to drip off, and place on a platter.
To make the slaw, thinly slice the apples and fennel bulb using a mandolin or sharp knife. Reserve the fennel fronds.
Halve the second lemon and squeeze the juice over the salad and top with the fennel fronds.
Season and serve with the salmon.
