Confit Salmon and Kipfler Potatoes

Ingredients

• 4 x 100g Huon Salmon portions
• 1 litre Cobram Estate Light Extra Virgin Olive Oil
• 2 cloves garlic
• 3 sprigs thyme
• sea salt flakes
• black pepper
• 2 lemons juiced
• 10 kipfler potatoes, washed skin on
• ¼ bunch flat leaf parsley
• ¼ dill
• 1 tbl spn Dijon mustard
• 50ml extra virgin olive oil

Method

1. Poach Salmon in Cobram Estate Light Extra Virgin Olive Oil, flavored with thyme and garlic approx. 60 degrees for 30 minutes.
2. Steam potatoes in the skin, peel while warm.
3. Make a dressing with lemon, mustard and olive oil.
4. Toss potatoes, parsley and dressing in a bowl.
5. Serve with Salmon.