Floating Olive Branch


3-4 lbs. side of salmon

2 Tsp. Fleur de Sel

1 Tsp. Smoked Paprika

1 Tsp. Pepe e Aglio Seasoning

Pistachio and Picual Sauce:

1/4 cup Roasted Pistachio Oil

1/2 cup Picual Extra Virgin Olive Oil

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. Fleur de Sel


Preheat the oven to 250°F and line a large baking sheet with parchment paper. Pat the salmon dry with paper towels and season with Fleur de Sel, smoked paprika, and Pepe e Aglio seasoning using your hands to rub the seasoning into the salmon gently. Once the oven has 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 Pistachio oil, Picual olive oil, 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.