Salmon Confit With Herb Salad - cooking recipe

Ingredients

1 None large red bell pepper
2 bulbs baby fennel, trimmed, halved, cored
2 None small leeks, white part only, halved lengthwise
2 cloves garlic, bruised
1 None fresh bay leaf
2 cups light olive oil
1 cup extra virgin olive oil
4 (6 oz) salmon fillets, skin-on
None None Herb Salad
2 tbsp fresh basil leaves
1/4 cup fresh cilantro leaves
2 tbsp fresh flat-leaf parsley leaves
2 tbsp fresh dill, finely chopped
1 tbsp lemon juice
1 tbsp extra virgin olive oil
None None Dill Mayonnaise
2 None large egg yolks
2 tbsp lemon juice
1 tsp Dijon mustard
3/4 cup light olive oil
2 tbsp fresh dill, finely chopped

Preparation

Preheat oven to 400\u00b0F. Roast pepper for 30 mins, or until skin blisters and blackens. Cover with plastic wrap and let stand for 5 min. Peel, discard seeds and membrane then slice flesh thinly.
Reduce oven to 250\u00b0F. Arrange fennel and leek, cut-side down, in a single layer in a large baking dish. Add garlic, bay leaf and olive oils. Cover with baking paper and bake for 1 hour, or tender. Remove vegetables from dish with a slotted spoon and drain on paper towels.
Reduce oven to 200\u00b0F. Submerge salmon, skin-side down, in oil in dish. Cover with baking paper and bake for 2 hours 30 mins, or until salmon is heated through, but still looks glassy. Remove salmon and drain on paper towels.
For the herb salad, combine herbs in a medium serving bowl. Whisk together lemon juice and olive oil in a small bowl. Season to taste. Set aside.
For the dill mayonnaise, combine egg yolks, lemon juice and mustard in a blender and blend until smooth. With the motor running, gradually add oil in a thin, steady stream. Blend until thick. Stir in 2 tbsp dill and season to taste. Thin with water or more lemon juice if necessary.
Dress herb salad with lemon vinaigrette. Serve salmon topped with vegetables, herb salad and dill mayonnaise.