Recipe

Make Garlic Confit

1. In small saucepan over medium-high heat, bring garlic, chilies, and olive oil to just barely a simmer. Reduce heat to low. Cook confit, stirring occasionally, for about 30 minutes, or until garlic is tender and easily pierced with paring knife.
2. Using slotted spoon, transfer garlic to clean 16 oz. (500 mL) jar with tight fitting lid. Pour oil overtop. Refrigerate immediately.
3. Store garlic confit in airtight container in fridge for up to 3 weeks. Because garlic is such a low-acid vegetable, when it’s preserved it needs to be kept in fridge. If you want to keep garlic confit for longer than a few weeks, you can freeze it and use as normal.

Make Tomato Roasted Salmon

1. Place tomatoes, garlic confit and its oil, capers, and vinegar in high-speed blender and pulse to combine. Unplug blender and, using rubber spatula, scrape down sides of jar to make sure everything is well mixed. Plug in blender again. Add parsley and pulse again a few times. Set aside.
2. Preheat oven to 250°F. Line rimmed baking sheet with parchment paper and drizzle with olive oil.
3. Lay salmon on prepared baking sheet, skin side down. Sprinkle with salt. Drizzle with a little more olive oil. Set oven to broil. Broil for 15 minutes.
4. Remove salmon from oven and smoosh tapenade over flesh side of fish. It doesn’t have to be too neat, so don’t be fussy. Reduce oven heat to 250°F. Bake for another 10 to 15 minutes, until fish is just cooked through. This dish is very good served hot, but it’s also fine served at ambient temperature or even chilled.
5. Store leftovers in airtight container in fridge for up to 4 days. Leftovers are very good smashed onto crusty bread with thinly sliced cucumber and just a whisper of aioli.