Confit salmon with tahini, pistachio & herb crust
Cook salmon using the confit method for meltingly soft fish. With a pomegranate, pistachio and herb crust, it’s a stunning fish course for a special occasion
-
Prep:25 mins
Cook:25 mins
plus 1 hr chilling - Serves 6
- Easy
Nutrition per serving
-
kcal 476
-
fat 35g
-
saturates 7g
-
carbs 5g
-
sugars 0g
-
fibre 3g
-
protein 35g
-
salt 5.1g
Ingredients
- 800g side of salmon , skinned and pin-boned
- 350ml olive oil
- 1 tsp cardamom pods (about 12-14 pods), shells discarded
- 1 tsp cumin seeds
- 1 tsp caraway seeds
- 1 tsp fennel seeds
- 2 tbsp sea salt flakes
- 1 lemon , zested
- 100g Greek yogurt
- 30g tahini
- 1 garlic clove , finely crushed
- 1 lemon , juiced
- 75g pistachios , roughly chopped
- 1 banana shallot , finely chopped
- 1 long red chilli , deseeded and finely chopped
- 1 small pomegranate , seeds only
- 20g dill , finely chopped
- 20g flat-leaf parsley , leaves picked and finely chopped
- 10g mint , leaves picked and finely chopped
- 2 tbsp olive oil
Method
Toast all the spices for the spiced salt in a dry pan for 2-3 mins until fragrant, then grind with the salt and lemon zest to a coarse powder using a pestle and mortar. Sprinkle over both sides of the fish. Put on a plate, cover and chill for 1 hr.
Heat the oven to 150C/130C fan/gas 2. Rinse the salmon well and pat dry with kitchen paper. Lay the salmon in a roasting tin that fits it snugly, then pour over the 350ml olive oil. Cook for 25 mins until the salmon is still pink in the middle but beginning to flake easily.
While the salmon is cooking, make the tahini sauce by whisking all the ingredients together in a bowl. In a second bowl, make the topping by mixing all the ingredients to loosely bind.
When you are ready to serve, carefully lift the salmon out of the olive oil and lay on a serving platter. Spoon the tahini sauce over the fish, smooth over, then press the pistachio topping over the surface. Serve immediately.
