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When it comes to health and wellbeing, there are lots of little things you can do to stay fighting fit. Combination of salmon, tomatoes, avocados,mangoes, pawpaw (papaya) watercress and almonds have one thing in common .They all are nutritionally super food. Salmon confit is  one of my favourite dishes.  It is important to keep good texture & color of the salmon. 

Preparation; 20 mins + cooking times; 20 to 25 mins.
serves  4
Horseradish dressing

2 (15 ml) level tbs horseradish cream
3 (15 ml) tbs grape seed oil or choose the light taste of cooking oil  
1 (15 ) tbs organic apple cider vinegar
1/4 level tsp ground himalayan pink salt or choice of salt

1. Blend all the above ingredients in a small container until well combined and smooth. Cover and set aside.
For salmon confit  

450 g (125 g x 4) skinned, boned fresh salmon fillets 
1 tbs level ground salt
cooking oil for confit (oil is needed to cover the salmon)
2. Rub both sides of the salmon with salt and set aside for 10 minutes.

3. Wash the salted salmon under the cold tap water. Pat salmon dry with kitchen paper towel. Arrange the salmon on the shallow baking dish. Not too large, just to fit the salmon into it. Otherwise you will need lots of oil to cover the salmon. 
4. Preheat oven to 50°c.

5. Heat oil on stove 55 °c. Do not overheat oil. Slowly pour the oil onto salmon, until the salmon is fully covered with oil.

6. Quickly place the salmon into the oven and reduce the oven heat to 45 °c. Cook for 20 to 25 minutes.
Check with a fork or  using a knife point, to see if the salmon is cooked. When the salmon is cooked the flesh is easy to separate.

7. Remove salmon from the baking dish and place on a plate.

For avocado puree

200 g avocado flesh
1/4 tsp ground himalayan salt or your choice of salt
4 to 5 tsp lemon or lime juice

8. Blend in food processor or mash with a fork, all above ingredients until it is a smooth puree. 
For salad

200 g thinly sliced tomato
200 g peeled,cubed, ripe mango flesh
200 g peeled, cubed, ripe pawpaw flesh
100 g washed watercress (with young stem)
50 g roasted almond flakes 
9. Place a sliced tomato in the centre of each four plates.

10. Spoon the avocado puree on the tomato bed.

11 Lay a piece of salmon on top of the avocado puree on each plate. Sprinkle the fruits, watercress and nuts over the salmon.

12. Drizzle a horseradish dressing over the salad and salmon on each plate and serve. 

Hints & Tips;

Ocean trout can be substituted for salmon.  
Baby spinach, rocket, alfalfa or micro herbs can be substituted for water cress.