Oil-poached salmon with vibrant tahini, pistachio, and fresh herb topping for an elegant Mediterranean main dish.
# What You Need:
→ Salmon Confit
01 - 4 salmon fillets (about 5.3 oz each), skinless and pin-boned
02 - 16.9 fl oz olive oil for confit
03 - 1 lemon, zest only
04 - 1 tsp sea salt
05 - 0.5 tsp black pepper
→ Tahini-Pistachio Crust
06 - 2.1 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 fresh lemon juice
13 - 1 tsp honey
14 - 0.5 tsp ground cumin
15 - Salt and pepper to taste
→ Garnish
16 - Lemon wedges
17 - Extra chopped fresh herbs
18 - Olive oil for drizzling
# Directions:
01 - Preheat your oven to 212°F
02 - Place salmon fillets in a small ovenproof dish so they fit snugly. Season evenly with salt, pepper, and lemon zest
03 - Pour olive oil over salmon until mostly submerged. Gently transfer to the oven and cook for 25 to 30 minutes until fish is just opaque and flakes easily
04 - In a mixing bowl, combine pistachios, tahini, garlic, parsley, dill, mint, lemon juice, honey, cumin, salt, and pepper. Stir until you have a thick, spoonable paste
05 - Carefully lift fillets from the oil and place on a paper towel-lined plate. Allow to 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
