Juicy Salmon with Pistachio Crust and Mediterranean Potatoes · PrimedTable
German🐟 Seafood
Juicy Salmon with Pistachio Crust and Mediterranean Potatoes
⏱ 45 min🍽 Serves 2
Premium salmon fillets coated with a crispy California pistachio and fresh herb crust, served with crushed Mediterranean potatoes and a light tomato-olive dressing. A nutritious and delicious combination rich in healthy fats and protein.
High-proteinLow-cal
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Adapted from a video by Thomas kocht
Saftiger Lachs mit aromatischer Pistazienkruste – Einfach & lecker und gesund!
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1
Prepare the pistachio crust: place shelled pistachios into a food processor and add breadcrumb, adjusting the amount to achieve your desired consistency.
2
Add fresh herbs: incorporate washed and dried parsley leaves along with mint and basil, pulsing until coarsely chopped and combined.
3
Mix in soft butter, ground black pepper, and a pinch of salt (use sparingly since the pistachios are already salted), pulsing until the mixture is fragrant and well combined.
4
Add more parsley for colour and adjust with additional breadcrumb and butter as needed. Transfer part of the mixture to a bowl; freeze the remainder for later use.
5
Place the crust mixture between sheets of baking paper and gently roll flat with a rolling pin, then cut into your desired shape.
6
Season the salmon fillets on both sides with salt and black pepper, then gently lay the flattened crust on top.
7
Roll remaining crust mixture into a log shape, wrap and freeze for later slicing and use on other dishes.
8
Prepare the dressing: cut the shallot into very fine dice and place in a pot with balsamic vinegar, then simmer gently over low heat until the vinegar has almost completely reduced and the shallot is dry.
9
Make Sauce Vierge: in a bowl, combine olive oil with chopped pistachios (optionally blanched and skinned), diced black olives, lemon zest, the cooked shallot mixture, and black pepper.
10
Prepare tomato concassé: lightly score the tomatoes with a cross, blanch in boiling water for 10 seconds, cool in cold water, peel, quarter them, remove seeds and core, then dice into uniform pieces.
11
Add the diced tomato to the dressing along with juice from half a lemon and fresh basil leaves, then season to taste with salt.
12
Place the crusted salmon in a 180°C (fan-forced) oven and bake for approximately 10–12 minutes, depending on thickness, until the desired internal temperature is reached.
13
Prepare potatoes: place hot boiled potatoes in a bowl and roughly crush with a fork or potato masher to make Pommes écrasées—leave it chunky, not smooth like mash.
14
Add some of the dressing to the crushed potatoes, plus additional olive oil, and season with salt and black pepper.
15
Plate the dish: if you have a ring mould, use it to shape the potatoes. Place the crusted salmon on top and drizzle the Sauce Vierge around and over it.
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