App onlyOne-pan hot honey & mustard parsnips & chicken thigh traybake.
Get the best out of seasonal parsnips in this one-pot roast that’s quick enough to make for a midweek dinner. Enjoy with steamed greens or broccoli
Confit salmon with tahini, pistachio & herb crust
Serves 6
Easy
Prep:
Cook:
plus 1 hr chilling
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
Skip to ingredients
For the spiced salt
- 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 lemonzested
For the tahini sauce
- 100g Greek yogurt
- 30g tahini
- 1 garlic clovefinely crushed
- 1 lemonjuiced
For the topping
- 75g pistachiosroughly chopped
- 1 banana shallotfinely chopped
- 1 long red chillideseeded and finely chopped
- 1 small pomegranateseeds only
- 20g dillfinely chopped
- 20g flat-leaf parsleyleaves picked and finely chopped
- 10g mintleaves picked and finely chopped
- 2 tbsp olive oil
Nutrition: Per serving
- kcal476
- fat35g
- saturates7g
- carbs5g
- sugars3g
- fibre3g
- protein35g
- salt5.1g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
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.
