Serves 6
100 min
Confit Salmon with Tahini, Pistachio & Herb Crust
Recipe GLPR4171fe90e7407d
A delicate oven-poached salmon fillet infused with aromatic spice-infused oil, topped with a creamy tahini sauce and finished with a golden, herb-studded pistachio crust. The fish remains tender and moist, while the crunchy topping adds textural contrast. A sophisticated dish that celebrates the subtle flavors of quality salmon.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
800 g Salmon side, skinned and pin-boned
350 ml Extra virgin olive oil
1 tsp Coriander seeds
½ tsp Fennel seeds
½ tsp Black peppercorns
1½ tsp Sea salt
½ lemon Lemon zest
100 ml Tahini (sesame paste)
3 tbsp Lemon juice
50 ml Water
1 Garlic clove, minced
2 tbsp Fresh parsley, finely chopped
1 tbsp Fresh dill, finely chopped
100 g Roasted unsalted pistachios, finely chopped
50 g Fresh breadcrumbs
2 tbsp Extra virgin olive oil for topping
Directions
In a dry skillet over medium heat, toast the coriander seeds, fennel seeds, and peppercorns for 2–3 minutes, stirring occasionally, until fragrant. Transfer to a mortar and pestle, add the sea salt and lemon zest, and grind to a coarse powder. Rub this spiced salt mixture evenly over both sides of the salmon fillet. Place on a plate, cover with plastic wrap, and refrigerate for 1 hour to allow the flavors to infuse.
Preheat the oven to 150°C (130°C fan). Rinse the seasoned salmon under cool water and pat thoroughly dry with kitchen paper. Place the salmon skin-side down in a roasting pan just large enough to fit it snugly. Carefully pour the 350 ml of olive oil over the fish until it is mostly submerged. Transfer to the oven and cook for 25 minutes, until the salmon is opaque and flakes easily with a fork but remains moist in the center.
While the salmon cooks, prepare the tahini sauce: In a bowl, whisk together the tahini, lemon juice, minced garlic, water, and a pinch of salt until smooth and creamy, adjusting the water as needed for desired consistency. In a separate bowl, combine the finely chopped parsley, dill, pistachios, breadcrumbs, and 2 tablespoons of olive oil, mixing gently until the ingredients just start to hold together.
Once cooked, carefully transfer the salmon from the oil to a warm serving platter using a wide spatula. Spoon the tahini sauce over the top of the fish, using the back of the spoon to spread it evenly across the surface. Press the pistachio and herb topping firmly onto the tahini layer, distributing it evenly. Serve immediately while warm.
