Gently poached, meltingly soft salmon fillets crowned with a vibrant tahini, pistachio, and herb crust. A stunning main course.
# What You Need:
→ Salmon
01 - 4 salmon fillets (about 5 oz each), skinless and pin-boned
02 - 2 cups olive oil (for confit)
03 - 1 lemon, zest only
04 - 1 tsp sea salt
05 - ½ tsp black pepper
→ Tahini-Pistachio Crust
06 - 2 oz shelled pistachios, finely chopped
07 - 3 tbsp tahini
08 - 1 garlic clove, finely grated
09 - 2 tbsp fresh parsley, finely chopped
10 - 2 tbsp fresh dill, finely chopped
11 - 2 tbsp fresh mint, finely chopped
12 - 1 tbsp lemon juice
13 - 1 tsp honey
14 - ½ tsp ground cumin
15 - Salt and pepper, to taste
→ Garnish (optional)
16 - Lemon wedges
17 - Extra chopped herbs
18 - Drizzle of olive oil
# Directions:
01 - Preheat your oven to 210°F.
02 - Place the salmon fillets in a small, ovenproof dish so they fit snugly. Season with salt, pepper, and lemon zest.
03 - Pour the olive oil over the salmon until mostly submerged. Gently transfer to the oven and confit for 25–30 minutes, until the fish is just opaque and flakes easily.
04 - While the salmon cooks, prepare the crust: In a bowl, combine pistachios, tahini, garlic, parsley, dill, mint, lemon juice, honey, cumin, and a pinch of salt and pepper. Stir until you have a thick, spoonable paste.
05 - When the salmon is done, carefully lift fillets from the oil and place on a paper towel–lined plate. Let cool slightly.
06 - Spread a generous layer of tahini-pistachio mixture over the top of each fillet.
07 - Serve warm or at room temperature, garnished with extra herbs, lemon wedges, and a drizzle of olive oil if desired.
