Fit for a celebration, this large-format salmon dish is a joy to look at, a joy to eat, and what’s more, it’s incredibly easy to make, which is a celebration in itself. You could use either salmon or trout here, but it’s important to use a very good-quality side of fish, and to make sure that it’s sustainable, which is another reason I suggest that this is a celebration dish, rather than one you cook all the time. Having said that, you can absolutely use the same salsa and cooking application on other sustainable fillets of fish, more often (see note).
The fish is confited (slow cooked in oil), so it’s only just cooked and still very pink and moist inside. This is intentional, but you can cook it for up to 15 minutes longer, if you prefer. For the olive oil, make sure you use something mild, rather than a peppery extra virgin olive oil.
Serve this with sticky rice, or with fresh corn tortillas. For tacos, flake the fish into large chunks and pile onto warm tortillas. Top with the tomato lemongrass salsa, a squeeze of lime, and the salad.
You can reuse the oil for up to 3 days—strain it first to remove any solids, and keep it in the fridge. Use it in stir-fries, fried rice, pasta, noodles, or to make aïoli or rouille.
This recipe was excerpted from 'Mezcla' by Ixta Belfrage. Buy the full book on Amazon. This book was selected as one of the best cookbooks of 2022.
Use other fish varieties, if you like. For smaller sides of fish weighing around 1½ pounds, confit for 30 minutes. For fillets weighing around 3½ ounces each, confit for 20 minutes. If your side of fish is over 2¼ pounds, confit for another 10 minutes per 7 ounces.
Use any leftover fish, salsa, and oil to make fried rice. Fry some garlic and finely chopped green onions in leftover confit oil (strained, see recipe introduction), then add some of the leftover salsa, followed by some flaked fish. Stir-fry for a few minutes before adding cooked rice and frying until it begins to crisp up. Stir in herbs (like cilantro, chives, or green onions) and squeeze on plenty of lime before serving.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
43 Salmon Dinner Ideas for Slammin’ Weeknight Meals
Like salmon rice bowls in a coconut broth, tamarind-glazed air-fryer salmon, phyllo-wrapped salmon “strudel,” and more.73 Easter Dinner Ideas for a Fresh and Lively Holiday Menu
These are the Easter entrées, side dishes, breads, and salads we turn to year after year.67 Warm and Festive Christmas Dinner Ideas
Set a festive mood with any of these impressive holiday mains.59 Christmas Eve Dinner Ideas for Holly Jolly Comfort
Yes, there’s fruitcake.47 Fish Recipes for Your Next Big Catch
Make the most of that fishing trip—or whatever fillets are freshest at the market.43 Passover Dinner Ideas for Seder and Beyond
If you’re planning for a week of kosher for Passover meals, you’re going to need more than just your grandma’s brisket recipe.51 Recipes From Our Favorite Cookbooks of the Year
Warning: These recipes might convince you to buy more cookbooks.
