Oil-poached salmon topped with tahini, pistachio, and fresh herb crust. A Modern Mediterranean showstopper.
# Components:
→ Salmon Confit
01 - 4 salmon fillets (about 5.3 oz each), skinless and pin-boned
02 - 16.9 fl oz extra virgin olive oil
03 - 1 lemon, zest only
04 - 1 teaspoon sea salt
05 - ½ 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 fresh lemon juice
13 - 1 teaspoon honey
14 - ½ teaspoon ground cumin
15 - Salt and pepper to taste
→ Garnish
16 - Lemon wedges
17 - Extra chopped fresh herbs
18 - Extra virgin olive oil for drizzling
# Directions:
01 - Set oven to 212°F.
02 - Place salmon fillets in a small ovenproof dish, fitting them snugly. Season evenly with salt, pepper, and lemon zest.
03 - Pour olive oil over salmon until mostly submerged. Transfer dish to preheated oven and confit for 25 to 30 minutes until fish is just opaque and flakes easily with a fork.
04 - While salmon cooks, combine pistachios, tahini, grated garlic, parsley, dill, mint, lemon juice, honey, and cumin in a mixing bowl. Stir until thick and spoonable. Adjust seasoning with salt and pepper.
05 - Carefully lift cooked salmon fillets from oil using a small spatula and place on paper towel-lined plate. Allow to cool slightly.
06 - Spread a generous layer of tahini-pistachio mixture evenly over the top surface of each salmon fillet.
07 - Transfer crusted salmon to serving plates. Serve warm or at room temperature, garnished with fresh herbs, lemon wedges, and a light drizzle of olive oil.
