Salmon confit with lime, juniper, and fennel from Dinner in French: My Recipes by Way of France (page 156) by Melissa Clark

  • salmon fillets
  • fennel
  • fennel seeds
  • juniper berries
  • limes
  • marjoram

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute thyme for marjoram.

  • sdeathe on April 01, 2021

    This was interesting to make, and the salmon had a nice texture, but the flavour was just okay, nothing special. Too bad, as it uses so much lovely olive oil. I didn't have fresh marjoram, just thyme; I think it would have been better using the marjoram. The side of fennel and lime was very good.

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