Save to Pinterest Experience the luxurious texture of salmon prepared with the professional confit technique. By gently poaching the fillets in olive oil at a low temperature, the fish stays incredibly moist and becomes meltingly soft. Topped with a vibrant, crunchy tahini and pistachio crust infused with fresh herbs, this dish offers a sophisticated balance of Mediterranean flavors that is perfect for a showstopping main course.
Save to Pinterest The secret to this dish lies in the gentle heat. Unlike traditional frying, the olive oil acts as a thermal buffer, slowly cooking the salmon to keep every flake tender. This method allows the lemon zest and sea salt to penetrate the fish deeply, while the thick pistachio paste adds a satisfying crunch and nutty depth to every bite.
Ingredients
- Salmon: 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
- Tahini-Pistachio Crust: 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)
- Garnish: Lemon wedges, extra chopped herbs, drizzle of olive oil
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 a dish that is just large enough for the salmon; this ensures the fillets stay submerged without needing excessive amounts of oil. Keep a close eye on the oven temperature, as the oil should never bubble vigorously, only shimmer slightly.
Varianten und Anpassungen
This recipe is highly adaptable. If you don't have pistachios, you can easily substitute them with finely chopped almonds or walnuts for a different crunch. For a boost of heat, add a pinch of chili flakes to the tahini mixture.
Serviervorschläge
Serve this delicate salmon with a crisp green salad to cut through the richness of the oil, or alongside warm flatbread to enjoy the herb-infused crust. It is equally impressive whether served as a warm dinner or a room-temperature lunch.
Save to Pinterest With its vibrant colors and refined technique, this Confit Salmon with Tahini and Pistachio Crust is a testament to how simple ingredients can be elevated into a gourmet masterpiece. Enjoy the balance of nutty, herbaceous, and buttery notes in every mouthful.
Recipe FAQs
- → What is confit salmon and how does it differ from regular baked salmon?
Confit salmon is gently poached in oil at a low temperature (100°C), resulting in incredibly tender, melt-in-your-mouth texture. Unlike regular baking at higher heat, this gentle cooking method keeps the fish exceptionally moist and silky throughout.
- → Can I reuse the olive oil after cooking the salmon?
Yes, absolutely. Strain the cooled oil through a fine-mesh sieve or cheesecloth to remove any solids, then store in an airtight container in the refrigerator. This salmon-infused oil is excellent for sautéing vegetables or drizzling over salads.
- → What can I substitute for pistachios in the crust?
Almonds, walnuts, or hazelnuts work beautifully as alternatives. Toast them lightly before chopping for enhanced flavor. Each nut brings its own character while maintaining the wonderful textural contrast against the soft salmon.
- → Can I make the tahini-pistachio crust ahead of time?
Yes, prepare the crust mixture up to 24 hours in advance and store it covered in the refrigerator. Bring it to room temperature before spreading on the cooked salmon for easier application and better flavor distribution.
- → How do I know when the salmon is perfectly cooked?
The salmon is ready when it's just opaque throughout and flakes easily with a fork. It should feel tender but not raw in the center. At 100°C, it typically takes 25-30 minutes depending on fillet thickness.
- → What sides pair best with this dish?
Light, fresh accompaniments work wonderfully. Try a crisp arugula salad, roasted vegetables, warm flatbread, or herbed couscous. The dish is rich, so keep sides simple to let the salmon shine.