Updated: Apr 18
3-4 lbs of salmon
2 tsp. sea salt
2 Tbs. of the following spice mixture (1/2 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp chili powder, 1 Tbsp brown sugar)
Pistachio and Picual Sauce:
1/2 cup Ella's Picual EVOO
1/2 cup pistachios, shelled and chopped
2 cups parsley leaves, finely chopped (approximately 3/4 cup chopped)
4 garlic cloves, peeled and minced
1 Tbs. lemon juice
1 tsp sea salt
Preheat the oven to 250°F and line a large baking sheet with parchment paper. Pat the salmon dry with paper towels, drizzle Picual (1/4 cup) and season with sea salt and spice mixture. Using your hands, rub the seasoning into the salmon gently. Once the oven is preheated, roast the salmon for 40 minutes or until the internal temperature reaches 140-145°F. remove from the oven and set aside to cool to room temperature, about 20 minutes. Wrap the salmon and place it in the refrigerator to chill for 45 minutes to 1 hour.
While the salmon is cooling, place Picual EVOO, pistachios, parsley, garlic, lemon juice, and salt in a medium bowl and whisk to combine.
Once the salmon has chilled, place it on a platter, and drizzle it with sauce before serving. Serve any leftover sauce on the side. Enjoy!