2-1/4 lbs salmon
2 oz sugar
1/2 cup water
For the sofrito:
2 green peppers
1 pinch pimenton
1/2 cup white wine
2/3 cup extra virgin olive oil
To make the sofrito sauce, cut the onion into medium dice. Dice the peppers. Fry the onion until soft, add the pepper and cook together for 5 minutes. Blanch the tomato, skin and seed. Crush with a fork and add to the pan with the onion and pepper. Simmer together for 15 minutes. Add the pinch of pimentón and the wine. Cook for a few minutes then leave to stand.
To cook the lemon, peel and remove all the pith. Cut the skin into tiny dice and blanch three times. Add the sugar to the water and cook the lemon in it for one hour over a low flame.
Cut the salmon into 6 loin fillets, removing the skin and any bones. Steam for 4 minutes. Serve topped with 1/2 tsp lemon confit and the sofrito.
Recipe courtesy of Spain GourmeTour magazine