Spring Salmon Salad Platter

Spring Salmon Salad Platter
Serves 12

I love this dish when choosing seafood for a party because it’s full proof. And that’s a hard thing to say when it comes to fish. We’re going to slowly confit the salmon in olive oil. And as a bonus, a sleeve of salmon looks as impressive as it is easy. This dish can be served hot or cold, making it perfect for a buffet.

1 sleeve of salmon, about 2-3 lbs. 
2-3 teaspoons salt
1 cup extra virgin olive oil
2 shallots, thinly sliced
4 cloves garlic, thinly sliced
1 cup fresh herbs, such as dill or parsley
1 cup watercress
1 lemon, juiced

Preheat oven to 300º F. Place salmon on a large sheet tray or oven proof dish. Season well with salt. Pour olive oil around and on top of salmon so that it’s almost fully covered, adding more if needed. Add shallots and garlic, making sure they’re submerged in the oil. 

Slow roast/confit (which means to cook in fat) for 20 to 25 minutes or until fish is opaque. 

Remove from oven and cool slightly before removing salmon from the tray. Using tons of gloves, break apart salmon into portion-sized pieces and place on your serving plate. Continue to do this and shingle salmon. Garnish with herbs, watercress, and lemon juice.