Juicy Salmon with Crispy Pistachio Crust

Steps

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1. 1
   Begin by boiling the potatoes and shelling the pistachios.
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2. 2
   Combine the pistachios and breadcrumbs in a food processor, then add the parsley, basil, and mint.
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3. 3
   Add the soft butter, black pepper, and a pinch of salt, then mix thoroughly until well combined.
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4. 4
   Spread the pistachio mixture on parchment paper, flatten it out, and shape it into a crust.
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5. 5
   Season the salmon fillets with salt and pepper, then transfer the pistachio crust on top.
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6. 6
   For the dressing, dice the shallot finely and combine with the balsamic vinegar, then cook down until nearly dry.
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7. 7
   Chop additional pistachios finely and add the black olives. Blanch the tomatoes briefly in boiling water, then ice-shock, peel, seed, and dice them.
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8. 8
   Combine all dressing ingredients in a bowl, add lemon zest, juice from half a lemon, salt, pepper, and good olive oil.
   ▶ ≈1:00
9. 9
   Stir in fresh basil and the reduced shallot-vinegar mixture, then combine all ingredients well.
   ▶ ≈1:06
10. 10
    Place the crusted salmon in a 180°C convection oven and bake for approximately 10–12 minutes, depending on thickness.
    ▶ ≈1:15
11. 11
    Mash the cooked potatoes with a fork, stir in some of the dressing and additional olive oil, then season with salt and pepper.
    ▶ ≈1:24
12. 12
    Plate the salmon on the potatoes, drizzle with the remaining dressing, and serve.
    ▶ ≈1:30