Oil-poached salmon fillets with vibrant tahini, pistachio, and herb crust. Perfect Mediterranean main dish.
# What you'll need:
→ Salmon
01 - 4 salmon fillets, skinless and pin-boned, approximately 5.3 oz each
02 - 16.9 fl oz olive oil for confit
03 - 1 lemon, zest only
04 - 1 teaspoon sea salt
05 - 0.5 teaspoon black pepper
→ Tahini-Pistachio Crust
06 - 2.1 oz shelled pistachios, finely chopped
07 - 3 tablespoons tahini
08 - 1 garlic clove, finely grated
09 - 2 tablespoons fresh parsley, finely chopped
10 - 2 tablespoons fresh dill, finely chopped
11 - 2 tablespoons fresh mint, finely chopped
12 - 1 tablespoon lemon juice
13 - 1 teaspoon honey
14 - 0.5 teaspoon ground cumin
15 - Salt and pepper to taste
→ Garnish
16 - Lemon wedges
17 - Extra chopped herbs
18 - Olive oil for drizzling
# Method:
01 - Preheat your oven to 212°F.
02 - Arrange salmon fillets in a small ovenproof dish so they fit snugly. Season with salt, pepper, and lemon zest.
03 - Pour olive oil over the salmon until mostly submerged. Gently transfer to the oven and confit for 25 to 30 minutes until the fish is just opaque and flakes easily.
04 - While the salmon cooks, combine pistachios, tahini, garlic, parsley, dill, mint, lemon juice, honey, cumin, and a pinch of salt and pepper in a bowl. 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.
