2.Place salmon in small ovenproof dish, just large enough to fit. Sprinkle with salt, pepper and garlic; add enough oil to cover salmon completely. Cook salmon, uncovered, in oven, 15 minutes or until cooked as desired. (Salmon doesn’t change colour after cooking time as it is at a low temperature). Remove salmon from the oil and drain on absorbent paper.
3.Heat 2 tablespoons of the salmon cooking oil in medium frying pan; cook fennel bulbs, stirring, about 5 minutes or until softened. Add wine and lemon rind; cook 5 minutes or until wine is reduced by half. Stir in herbs.
4.Divide fennel mixture among serving plates, top with salmon.
Confit, from the French verb ‘confire’ meaning to preserve, means both a food item that has been slow-cooked in fat to cover, and also the cooking technique. Confit foods are exquisitely soft and delicately flavoured, so the technique is sometimes used, as in this recipe, simply to achieve this luxurious effect.