Confit Salmon

HomeKefir RecipesConfit Salmon

with crisp skin wafer, kefir labneh, watermelon, cress salad with pickled rind

Serves 4

Confit Salmon

1 cup Canola oil
1 cup Extra Virgin olive oil
1 Bay leaf
2 sprigs Fresh thyme
Zest of 1 Lemon
1 tsp Black peppercorns
½ tsp Sea salt
4 Salmon fillets, skin on (approx. 100g each)

Preheat oven to 90C


1. Using a sharp thin-blade knife remove skin from the salmon fillets and set fillets and skin pieces aside.

2. In a deep glass or ceramic over-proof dish add canola oil, extra virgin olive oil, bay leaf, thyme springs, lemon zest, peppercorns and sea salt. Gently stir ingredients together.

3. Next place salmon fillets in the infused oil mixture and loosely cover the baking dish with baking paper and place in the preheated oven.

4. Bake the salmon for 12 minutes, for medium rare, or continue being for a further 3-5 minutes to cook through.

5. Remove the baking dish from the oven and set aside to cool to room temperature.
Using a slotted spatula or spoon, gently remove the salmon fillets from the oil and place on a tray lined with paper towel, ready for serving.

Crispy skin wafter

Made using the remaining salmon skin.

Preheat oven to 160C


1. Using a sharp thin-blade knife, clean away any salmon flesh left on the skin and pat the skin dry with paper towel.

2. Place the salmon skin pieces in between two pieces of baking paper and rest on a baking tray. Using second tray, weight the skin pieces down, insuring the skin will remain flat when baking.

3. Bake the skin for 10-15 minutes until dry and crispy.

4. Remove from the oven and allow to cool. Snap into smaller pieces for serving.

Kefir Labneh

4 cup Blue Bay Kefir
1 cup Extra virgin olive oil
4 tbsp Dill, finely chopped
1 tsp Lemon zest, finely grated
Sea salt to taste


1. Line a large sieve with cheesecloth and set over a medium-deep bowl.

2.Place kefir into the lined sieve and gather the edges of the cheesecloth to cover the kefir.

3. Refrigerate for 2 days, allowing liquid to drain from the kefir.

4. Remove the thickened kefir (labneh) from the refrigerator and gently squeeze out any excess liquid. Now discard all liquid remaining in the bowl.

5. Transfer the kefir labneh to a medium size bowl, add chopped dill, lemon zest, and season with sea salt. Mix until well combined.

6. Transfer the favour kefir labneh to a small air tight container and cover with extra virgin olive oil.

7. Refrigerate ready for serving.

Pickled Watermelon Rind

⅓ cup Salt
250g Watermelon rind, thinly sliced
250g White sugar
1 tbsp Black peppercorns
2 cups White wine vinegar
2 tsp Whole cloves
2 Cinnamon sticks
3 strip orange rind, pith removed


1. In a medium size bowl add salt and 3 cups of water, stir until the salt has dissolved.

2. Add the thinly sliced watermelon rind, cover the bowl with cling film and stand at room temperature overnight.

3. Drain salt water from the bowl and rinse rind well under fresh cold water.

4. Transfer the rind to a medium size saucepan and cover with cold water.

5. Place the saucepan over a medium heat and bring to the boil.

6. Reduce the heat and simmer for 10 minutes, or until the rind has become tender.

7. Using sieve drain away water and set rind aside.

8. In a medium saucepan, combine sugar, peppercorns, white wine vinegar, cloves, cinnamon sticks and orange rind and 1 cup of water. Place the saucepan over a low heat and simmer gently for 15 minutes until sugar has dissolved.

9. Add the softened watermelon rind to the pickling liquid and simmer for a further 15-20 minutes until rind is transparent and syrup has thickened.

10. Remove from heat and allow to cool completely.

To Serve

Fresh watermelon cubes
Sliced fresh radish
Cress leaves
Balsamic glaze (store-bought)
Fresh dill and parsley to garnish

Arrange on 4 entree plates: confit salmon fillets, watermelon cubes, sliced pickled rind, radish pieces and dollops and a smudge of kefir labneh. Garnish with dill, parsley and cress leaves; pieces of crispy skin wafter and dots of balsamic glaze.