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.