6 servings


4 sprigs fresh thyme

2 garlic cloves, peeled

2 cardamom pods

1 bay leaf

1 level tbsp coarse salt

1 tsp coarsely ground black pepper

400g fillet of salmon, cleaned of small bones, skin and the grey strip between the skin and the pink meat

About 1 1/2 cups olive oil


For the salad2 bunches fresh parsley

1 bunch fresh coriander

2 spring onions (white part only)

30g toasted peanuts

30g toasted almonds

30g toasted pumpkin seeds

30g toasted sunflower seeds


To serveFresh lemon juice



Spread the bottom of a large pan with half the thyme, garlic and spices. Lay the fish fillet on the spices. Pour enough olive oil to completely cover the fish and spread the rest of the thyme and spices above it.

Put the pan on the stove and cook over the lowest flame for about half an hour. The salmon is ready when its color becomes light pink, and the flesh is still slightly rare inside. Transfer the fish and the spices into a bowl, cover and refrigerate for 24 hours. (The fish will keep refrigerated for 4-5 days).

The salad: remove the lower third of the parsley and coriander stems and coarsely chop the leaves. Slice the spring onions. Transfer to a bowl. Coarsely chop the peanuts, almonds, pumpkin and sunflower seeds and add to the bowl.

Remove the fish from the oil, crumble it and add to the salad. Season with about 4 tbsp of the oil in which you cooked the fish, lemon juice and salt to taste. Lightly mix the salad and serve immediately. (The oil can be strained and used for frying or seasoning other fish dishes).