Confit of Salmon with Puy Lentils & Apple Salad

This is a really nice way to prepare fish – cooked at a (reasonably) consistent and low temperature, the fish will retain its texture and moisture. The fish is cooked in olive oil – the oil will hold its temperature reasonably well for the cooking process.

Puy lentils are wonderful with this sort of dish – I’ve still got some pea shoots left and plenty of apples so the nutty lentils will work perfectly. I also add a twist of chilli flakes for a slight heat to the dish.

Here’s what you’ll need to makeĀ Confit Of Salmon With Puy Lentils & Apple Salad

  • 1 fillet of salmon per person
  • At least half a litre of olive oil (don’t use extra virgin)
  • Juice of 1 lemon
  • enough salt to coat the salmon
  • 2 teaspoons sugar
  • 1 cup Puy lentils
  • Water for cooking the lentils (you could use a vegetable stock but the lentils have enough flavour of their own as long as you don’t over cook them)
  • Chilli flakes
  • Pea shoots
  • Apple
  • Chives
  • Salt & Black Pepper.

First you need to salt the fish – squeeze the lemon over the fish, sprinkle over the sugar and then add enough salt to make sure all sides are covered.

Leave the fish to rest for 30 minutes to an hour.

Now wash the salt off the salmon under cold water and pat dry with a paper towel.

You need a thermometer for this dish – you can kind of judge it by hand – if the oil is too hot for you to hold your hand in it, it’s too hot for the fish. Get yourself a thermometer though.. much easier.

Heat the oil in a thick-bottomed pan until it reaches 55c. Place the salmon in the oil and leave for 20 minutes.

You need to keep an eye on the temperature – once you put the salmon in, the temperature will drop to around 45c and that’s where you need to keep it. It shouldn’t vary too much but if it drops below 45c put the pan back over a very low heat to gradually bring the temperature up.

Meanwhile, rinse the lentils under water and add to a pan of salted water and bring to the boil. They should take about 25 minutes – keep an eye on them, they need to be firm but not hard and underdone – you’ll know when they’re done. Drain them, add a twist of black pepper and some flaked chilli. A glug of olive helps it on its way – give it a taste, season more if you think you need it but it’s really all about the nutty taste of the lentils.

I pressed the salmon into some finely chopped chive and then placed onto the lentils. I then arranged the pea shoots and apples around it. I’d cut the apple into a thinĀ julienne.

Once you’ve nailed cooking the fish like this it’s a really simple way to ensure you get beautiful, moist fish.

All good.


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By John Loydall


  • Karen Harris says:

    I was at TasteSpotting admiring my own photo when your September salad caught my eye. Gorgeous photo. In fact your whole blog is very well done. Beautiful and elegant.

  • The fish cooked in this blog is very tasty and moth watering. A new way to cook salmon

  • Samantha says:

    Salmon – it gives my eyes and my stomach so much pleasure… It’s probably my most favourite food – a beautiful piece of pink meat that is also very healthy for you. You’ve improved it all the more by simply adding chives, puy lentils and a delicate green salad.

    (P.S. I really have to try puy lentils soon… from what I’ve heard, it’s one of those classic, wholesome foods. Thanks for the inspiration to combine it with salmon!)

    • John L says:

      Thanks Samantha – yes, Puy lentils are lovely. You can add other ingredients/stocks etc when you cook them but I really like them cooked simply – just with some light seasoning.Perfect with Salmon.

      Or – you can take them the other way and cook in a stronger, onion and herb based stock and cook sausages with them for a great winter meal.. All good.

  • Simon says:

    Hi John, this looks wonderful. I love salmon. Do you do any exclusive vegetarian dishes? I eat fish but I’m vegetarian really if you know what I mean? The lentils look great especially.

    The website looks wonderful too.



    • John L says:

      Simon – good question. I’ve got plenty of recipes I can’t wait to get posted – many of them are non-meat based. I tend to post recipes that I’ve cooked at the weekend which do often involve meat but I’ll make a point to post some vegetable based dishes. At this time of year soups are a great choice and also winter salads and roast vegetables. Keep an eye on the site and I’m sure there will be something coming up soon.

      Thanks for your comments,


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