Confit Salmon With Dill, Lemon and Pea Salsa

Serves 4-6
by Tenina Holder

This dish is one of the beauts created for the Cobram Harvest 2018 lunch with Insiders up at the olive grove. If you are not an Insider already...what is going on?? Go and get yourself sorted. We are having waaay too much fun for you to be on the outside looking in.

Anyhoo...this dish is a real cracker. The perfect way to eat salmon. Perfectly pink and flaky. Don’t add the lemon juice dressing to the peas until the last minute and the colours and flavours will totally pop. 

Go on...get all cheffy and give this a go.

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