Confit salmon with tahini, pistachio and herb crust

• salmon↗800g side of g

  skinless and boneless

• olive oil↗350ml ml
• cardamom pods1 tsp tsp

  (about 12‑14 pods), discard shells

• cumin seeds↗1 tsp tsp
• rye cumin seeds↗1 tsp tsp
• fennel seeds↗1 tsp tsp
• coarse sea salt↗2 tbsp tbsp
• lemon↗1

  zest

• Greek yogurt↗100g g
• tahini↗30g g
• garlic clove↗1

  finely chopped

• lemon↗1

  juice

• pistachios↗75g g

  coarsely chopped

• banana shallot↗1

  finely chopped

• red chili↗1 long

  seedless, finely chopped

• гранат↗1 small

  тільки насіння

• кріп↗20g

  дрібно нарізаний

• плоска петрушка↗20g

  листя зібране і дрібно нарізане

• м'ята↗10g

  листя зібране і дрібно нарізане

• оливкова олія↗2 tbsp

Step-by-step instructions

1. 1

   Toast all the spices for the flavored salt in a dry skillet for 2‑3 minutes until fragrant, then grind them together with the salt and lemon zest into a coarse powder using a mortar and pestle. Sprinkle both sides of the fish. Place on a plate, cover and chill for 1 hour.

2. 2

   Preheat the oven to 150 °C/130 °C with convection/gas 2. Rinse the salmon well and pat dry with a paper towel. Place the salmon in a snug baking dish, then pour in 350 ml of olive oil. Cook for 25 minutes until the fish remains pink inside but easily flakes.

3. 3

   While the salmon cooks, prepare the tahini sauce by whisking all ingredients in a bowl. In a second bowl, prepare the topping by mixing all ingredients until lightly bound.

4. 4

   When ready to serve, carefully remove the salmon from the olive oil and place on a serving plate. Drizzle the fish with tahini sauce, smooth it, then press the pistachio topping onto the surface. Serve immediately.