Slow-Roasted Salmon and Pistachio Dukkah with Warm Spinach and Potatoes
I taught cooking classes for a little while at The Little Door Restaurant in Santa Barbara. It was a beautiful
kitchen to teach and eat in, and the atmosphere was always warm and convivial. They had chic black-and-white dinner plates, which made the food look terrific; hence, the plate of choice used here. I’m convinced that finding a pretty or striking dish and presenting your food with a flourish makes it taste even better. As the adage goes, you (do) eat with your eyes first!
Slow-Roasted Salmon and Pistachio Dukkah with Warm Spinach and Potatoes
Ingredients
For the Salmon and Herb Relish
- Olive oil
- 1¼ pounds salmon filet, cut into four equal parts
- ½ cup packed parsley, finely chopped
- ¼ cup packed dill, finely chopped
- 2 green onions, finely sliced
- 3-4 sprigs lemon thyme, leaves only
- 1 lemon, zest and juice
- Salt and pepper
For the Spinach and Potatoes
- ⅔ pound baby potatoes
- Olive oil
- 1 shallot, peeled and thinly sliced
- 2 green onions, trimmed and thinly sliced
- 1 pound spinach, washed, dried and sliced into ½-inch wide strips
- Salt and pepper
- Juice of ½ lemon
- 8 dates, pitted and chopped
For the Pistachio Dukkah
- 1 tablespoon Herbes de Poisson, or a mix of fennel, mustard and coriander seeds
- ⅓ cup (2 ounces) pistachios, chopped
- 1 tablespoon sesame seeds
- ½ tablespoon oregano, finely chopped
Instructions
- Preheat oven to 350°F.
- Drizzle a little olive oil onto a rimmed sheet pan or shallow baking dish. Lay the salmon in the pan and turn it twice to coat it.
- In a small bowl, combine the parsley, dill, green onions, lemon thyme, lemon zest and juice, a good pinch of salt and 5–6 grinds of pepper. Add ½ tablespoon of olive oil and combine again. Spread the mixture all over the salmon. Roast in the center of the oven for 17–18 minutes.
- While the salmon is roasting, prepare the spinach and potatoes. Cook the potatoes in boiling water until just knife-tender, about 9–10 minutes. Drain and return the potatoes to the pan to keep warm.
- Pour 2 tablespoons of olive oil into a large pan placed over medium-high heat. Add the shallot and green onions and cook, stirring frequently, until soft, translucent and with a touch of color. Toss in the spinach, and cook until just wilted. This will only take a minute or so. Season with a large pinch of salt and 5–6 grinds of pepper. Add the lemon juice and chopped dates, and gently combine. Remove from the heat but leave in the pan.
- To make the dukkah, place a small skillet over medium heat. Add the Herbes de Poisson and dry roast until they release their fragrance. As soon as you can smell the spices, add the pistachios and cook, stirring frequently, until they are just browned. Add the sesame seeds and cook 1 minute more. Spoon into a small bowl and let cool. Add the chopped oregano and combine.
- Spoon the spinach mixture into a serving dish. Slice the potatoes in half lengthways and tuck them into the spinach. Place the salmon on top of the vegetables and spoon the dukkah down the center of the salmon. Serve immediately.
Nutrition
Pascale Beale
Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons.
