Confit Salmon Tahini Pistachio Herb

Experience the ultimate in seafood luxury with this Confit Salmon, where the fillets are gently poached in olive oil to achieve a meltingly soft, buttery texture. This modern Mediterranean masterpiece is elevated by a vibrant crust of earthy tahini, crunchy pistachios, and fresh garden herbs, creating a sophisticated main course that is as visually stunning as it is delicious.

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The beauty of this dish lies in the gentle cooking process. By submerging the salmon in quality olive oil, you preserve its delicate flavor while infusing it with subtle notes of lemon and sea salt. The final addition of the thick, herb-rich tahini paste provides the perfect textural contrast to the soft fish.

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: Oven Prep

Preheat your oven to 100°C (210°F).

Step 2: Season the Fish

Place the salmon fillets in a small, ovenproof dish so they fit snugly. Season with salt, pepper, and lemon zest.

Step 3: The Confit

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: Prepare the Crust

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: Drain and Cool

When the salmon is done, carefully lift fillets from the oil and place on a paper towel–lined plate. Let cool slightly.

Step 6: Top the Salmon

Spread a generous layer of tahini-pistachio mixture over the top of each fillet.

Step 7: Final Touch

Serve warm or at room temperature, garnished with extra herbs, lemon wedges, and a drizzle of olive oil if desired.

Zusatztipps für die Zubereitung

For the best results, use a dish that just barely fits the four fillets; this minimizes the amount of olive oil needed to submerge them. Ensure the oven is accurately set to 100°C, as a higher temperature will fry the fish rather than gently poaching it in the fat.

Varianten und Anpassungen

If you prefer a different nut, you can substitute the pistachios with finely chopped almonds or walnuts. For those who enjoy a bit of heat, a pinch of chili flakes added to the tahini mixture provides a lovely spicy kick that balances the richness of the salmon.

Serviervorschläge

Serve this elegant salmon with a crisp green salad or warm flatbread to enjoy the Mediterranean flavors to their fullest. It also pairs beautifully with roasted baby potatoes or a light quinoa pilaf for a more heartier meal.

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This Confit Salmon With Tahini, Pistachio and Herb Crust is a testament to how simple techniques and fresh ingredients can create a truly extraordinary dining experience.

Recipe FAQs

→ What is the optimal temperature and time for confiting salmon?

To achieve meltingly soft salmon, gently confit the fillets in olive oil at a low oven temperature, around 100°C (210°F), for 25–30 minutes. The fish should be just opaque and flake easily when done.

→ Can I use different nuts for the herb crust?

Absolutely. While pistachios offer a distinct flavor and vibrant color, you can readily substitute them with finely chopped almonds or walnuts if preferred. The texture and overall herbaceous notes will remain delightful.

→ What are some recommended accompaniments for this dish?

This confit salmon pairs wonderfully with a crisp green salad to balance its richness. Warm flatbread is another excellent choice for soaking up any flavorful oils. A side of roasted vegetables or couscous would also complement it beautifully.

→ Is it possible to reuse the olive oil from the confit?

Yes, the high-quality olive oil used for confiting can indeed be strained through a fine-mesh sieve or cheesecloth once cooled. Store it in an airtight container in the refrigerator and reuse it for future confit preparations, dressings, or general cooking to impart a subtle salmon flavor.

→ How can I ensure the tahini-pistachio crust becomes extra crispy?

For an additional layer of crispiness, you can briefly broil the crusted salmon under a hot grill for a minute or two just before serving. Keep a close eye on it to prevent burning, as the crust can brown quickly.