Confit of Tasmanian salmon with a fennel, red pepper and herb slaw from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate by Lucy Malouf

  • salmon fillets
  • spring onions
  • basil
  • dill
  • fennel
  • garlic
  • walnut oil
  • parsley
  • thyme
  • balsamic vinegar
  • sherry vinegar
  • anchovies
  • red capsicums
  • Japanese clear vinegar
  • baby capers

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

This recipe does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.