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Cook Confit Salmon, Rice & Beans at home with Shane Delia.

June 2020

In need of dinner inspiration? Watch Shane Delia prepare an at home ‘Confit’ style salmon with Rice & Beans.  

Explore


Cook Confit Salmon, Rice & Beans at home with Shane Delia.

June 2020

In need of dinner inspiration? Watch Shane Delia prepare an at home ‘Confit’ style salmon with Rice & Beans.  

Confit Salmon, Rice & Beans ready to be served

Shane Delia prepares Confit Salmon, Rice & Beans at home. Image: Supplied.

At home with Shane Delia: Confit Salmon
At home with Shane Delia: Confit Salmon
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Confit salmon, cinnamon, garlic & fennel seeds

300g salmon fillets, skinless
2 cinnamon quills
3 garlic cloves
1 tsp. toasted fennel seeds
250ml extra virgin olive oil
1 Ziploc bag  

  • Place a medium size pot ¾ full of water on a low heat, with a thermometer check water temperature and do not allow to go over 60 degrees.  

  • Place all ingredients into the Ziploc bag and remove as much air as possible, close and drop into the water, cook for 20 minutes then remove from the pot.  

  • Carefully remove salmon and aromatics from the bag.  

  • Place salmon on a serving dish and season with flake salt.  

Toasted rice noodle aged rice pilaf

150g aged basmati rice, washed until water runs clear
1 nest noodles
1 tsp. cumin seeds
½ brown onion, diced
Salt, to taste
1 tbsp. toum or 2 cloves garlic thinly sliced
½ lemon juice
3 sprigs parsley, washed, picked and chopped

  • Place a medium pot on high heat and allow to heat up, drizzle olive oil and add noodles. Allow the noodles to toast and get dark.

  • Add cumin seeds and stir then add in onions and sweat down.

  • Add your toum or garlic cloves and cook for 2 minutes. Add washed rice and stir to coat well.

  • Place mix in the rice cooker and cover with water, place lid and cook.

  • *If cooking in a pot on the stove.
    Once rice is mixed well add water enough to cover with 2cm excess over the rice. Place on a low heat and cover with lid and cook until rice is cooked and dry.

  • Once cooked with a fork fluff up the rice and season with lemon juice, parsley and salt to taste.

  • Place in a serving dish and enjoy!  

Green beans, sweet soy, tahini, toasted sesame

300g green beans
100ml kecap manis (sweet soy)
100ml tahini
100ml water
30g toasted sesame seeds
Salt, to taste
½ lemon, juiced  

  • Top and tail green beans.

  • Place a small pot full of water on a high heat and season water with salt and bring to the boil.

  • Once boiling hard, add green beans and cook for 3 minutes, once cooked carefully strain and place cooked beans in a mixing bowl.

  • In a small mixing bowl, add remaining ingredients and mix well to make a dressing, if needed add a little more water if too thick.  

  • Once dressing is made pour over the green beans, mix well and place in a serving bowl.