Conga Foods

Confit Salmon with Broccolini


  • 4 pieces of salmon, skin off
  • 1 ltr Squeaky Gate Extra Virgin Olive Oil
  • 4 garlic cloves, bashed
  • 2 bay leaves
  • 2 rosemary sprigs
  • 1 bunch broccolini
  • 1 lemon, cut into wedges
  • sea salt
  • black pepper


Recipe by – Michael Weldon

Pour the oil in the pan and add garlic, bay and rosemary.

Place the salmon into a pan so that it is covered by the oil and cook on low heat so that it is simmering for 15 minutes. You can test it with a skewer, if it goes through the fish without resistance it’s cooked.

Using a fry-pan and a little oil, lightly fry the broccolini for 2 minutes until it has just softened but still has crunch. Season with salt and lots of black pepper.

Remove the fish from the oil and drain.

Serve the salmon on top of the broccolini with a pinch of salt and a wedge of lemon.

Serves – 4

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