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Ingredients

1 cup grapeseed oil
1/2 cup olive oil
4 garlic cloves, sliced
1/4 cup basil leaves
6 Australian salmon fillets, skin off (about 100g each), bones removed
200g green beans, trimmed, thinly sliced lengthways
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon Coles brand dijon mustard

Method

Step 1 Place the combined oil, garlic and basil in an earthenware baking dish. Season salmon and place in the oil mixture. Cover with plastic wrap and refrigerate for 4 hrs.
Step 2 Preheat oven to 90°C or 70°C fan. Bake salmon, covered with the plastic wrap, for 40 mins. Set aside in the oil to cool to room temperature.
Step 3 Meanwhile, to make the green bean salad, steam or boil the beans for 2-3 mins or until just tender. Refresh under cold water. Drain. Place in a bowl. Combine the oil, lemon juice and mustard in a small bowl. Add to the beans and toss to combine.
Step 4 Divide the salmon among the plates. Drizzle over a little of the poaching liquid. Serve salmon with the green bean salad.

Salmon confit with green bean salad

How to make Salmon confit with green bean salad

Ingredients

Method