Salmone con Pistacchio e Limone Conservato - Salmon with Pistachio and Preserved Lemon
Prep time
Cook time
Total time
Adapted from the A16 Food & Wine Cookbook
Recipe type: Secondi
Serves: 4 generous servings
  • 1.8 pound piece of wild Salmon, cut from the center portion of the fish
  • Olive oil for coating the baking dish
  • 1 cup of shelled, unsalted pistachio nuts, lightly roasted
  • ¼ to ⅓ cup of Extra Virgin Olive Oil
  • 1½ tablespoons of capers, drained or rinsed of salt
  • 3 wedges of preserved lemons, cut into ¾ inch pieces - be sure to remove any seeds
  • Leaves from ½ bunch of Italian parsley
  • Kosher salt
  • Freshly ground black pepper
  • Fresh water
  • Extra Virgin Olive Oil to drizzle
  1. Early in the day place the fish on a cutting board, select a sharp chefs knife and cut the fish into 4 relatively equal portions and refrigerate.
  2. Place the pistachios, capers, parsley leaves and preserved lemon pieces in the work bowl of a food processor, pulse until the mixture becomes a coarse paste. This step can also be done by hand with a mortar and pestle. With the food processor running, begin to drizzle the Extra Virgin Olive Oil into the work bowl, stopping once to scrap down the sides. If you are doing this by hand, do so once you have crushed the ingredients coarsely. You many not need the entire ⅓ cup of olive oil; the mixture should hold together well and the oil be fully incorporated. Cover with plastic wrap, placed directly on top of the paste, set aside.
  3. Have a pyrex or other rectangular baking dish ready and oil with a light coating of olive oil. Between 4 hours and 1 hour prior to serving, season the salmon pieces with the salt and lay them skin side down in the baking pan. Return to the refrigerator. Thirty minutes before placing the fish into the oven, remove it from the refrigerator allow it to come close to room temperature; the resting time may vary depending on the time of year and temperature. Season with freshly ground black pepper. Preheat the oven to 400ยบ F.
  4. Top the fish pieces equally with the pistachio paste. Add enough fresh water to the baking dish to come halfway up the sides of the salmon.
  5. Place the baking pan into the preheated oven and allow the fish to braise in the water for 12 to 15 minutes; The fish will be perfectly cooked, not at all dry. Remove the fish pieces to either a platter or individual serving plates. Baste each piece with some of the warm liquid from the baking pan followed by a drizzle of Extra Virgin Olive Oil. Serve immediately.
Recipe by LaBellaSorella at