Pin Experience the ultimate in seafood luxury with this Confit Salmon With Tahini, Pistachio and Herb Crust. This Modern Mediterranean dish features meltingly soft salmon fillets gently poached in oil to achieve an incredibly buttery texture, topped with a vibrant, crunchy crust that makes it a true showstopping main course.
Pin By gently poaching the fish at a low temperature, the delicate flavors of the salmon are preserved and enhanced by the subtle infusion of lemon zest. The thick, spoonable paste of tahini and pistachios adds an earthy richness that balances the freshness of the mint, dill, and parsley.
Ingredients
- 4 salmon fillets (about 150 g each), skinless and pin-boned
- 500 ml olive oil (for confit)
- 1 lemon, zest only
- 1 tsp sea salt
- ½ tsp black pepper
- 60 g shelled pistachios, finely chopped
- 3 tbsp tahini
- 1 garlic clove, finely grated
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh mint, finely chopped
- 1 tbsp lemon juice
- 1 tsp honey
- ½ tsp ground cumin
- Salt and pepper, to taste
- Lemon wedges (optional garnish)
- Extra chopped herbs (optional garnish)
- Drizzle of olive oil (optional garnish)
Instructions
- Step 1
- Preheat your oven to 100°C (210°F).
- Step 2
- Place the salmon fillets in a small, ovenproof dish so they fit snugly. Season with salt, pepper, and lemon zest.
- Step 3
- 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.
- Step 4
- 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.
- Step 5
- When the salmon is done, carefully lift fillets from the oil and place on a paper towel–lined plate. Let cool slightly.
- Step 6
- Spread a generous layer of tahini-pistachio mixture over the top of each fillet.
- Step 7
- Serve warm or at room temperature, garnished with extra herbs, lemon wedges, and a drizzle of olive oil if desired.
Zusatztipps für die Zubereitung
To ensure the best results, use an ovenproof dish that allows the salmon fillets to fit snugly, minimizing the amount of oil needed. If you prefer an extra crunch on your topping, you can briefly broil the crusted salmon under the grill just before serving. The olive oil used for the confit can be strained and reused for future cooking.
Varianten und Anpassungen
This recipe is highly adaptable to your preferences. If you don't have pistachios on hand, you can easily substitute them with finely chopped almonds or walnuts for a different nutty profile. The herb mixture can also be adjusted, though the trio of parsley, dill, and mint provides a classic Mediterranean freshness.
Serviervorschläge
For a complete meal, serve the confit salmon with a crisp green salad or warm flatbread to enjoy the rich tahini flavors. The dish is equally delicious whether served warm immediately after preparation or at room temperature for a relaxed lunch.
Pin With its vibrant colors and meltingly soft texture, this Confit Salmon With Tahini, Pistachio and Herb Crust is guaranteed to impress your guests. It perfectly captures the essence of Modern Mediterranean cuisine, balancing rich, heart-healthy fats with fresh aromatics for a truly memorable dining experience.
Recipe Q&A
- → What does confit mean in cooking?
Confit is a French technique where food is slowly cooked submerged in oil or fat at low temperature. This gentle method produces incredibly tender, moist results while infusing subtle flavor.
- → Can I use skin-on salmon fillets?
While you can, skinless fillets work best for this preparation. The skin doesn't crisp during confit cooking and can interfere with the crust adhering properly to the fish.
- → What can I substitute for tahini?
You can use almond butter or cashew butter as alternatives, though the flavor profile will shift slightly. Tahini's sesame notes complement the pistachios beautifully in this dish.
- → How do I know when the salmon is perfectly cooked?
The salmon is ready when it turns opaque throughout and flakes easily with a fork. Internal temperature should reach about 50-55°C (122-131°F) for a tender, slightly translucent center.
- → Can I make the crust mixture ahead of time?
Yes, prepare the tahini-pistachio crust up to 24 hours in advance and refrigerate in an airtight container. Bring to room temperature before spreading on the cooked salmon.
- → What should I serve alongside this salmon?
This pairs beautifully with couscous, quinoa, roasted vegetables, or a fresh Mediterranean salad. Warm flatbread or pita also complements the Middle Eastern flavors perfectly.