Faroe Islands Salmon, Pomegranate, Toasted Walnuts, Togarashi & Pistachio Oil

cuisine American
difficulty Easy
season Year Round
serves 4


6 ounces feta 1/2 cup pistachio oil 1 small lemon, 4 strips peel (avoid the pith) & juice 1 large clove garlic, minced Freshly ground black pepper 3 teaspoons togarashi, divided 1 pound Faroe Islands salmon, 1/2 6 cups baby arugula 1/2 cup pomegranate seeds 1/2 cup walnuts, toasted & chopped 1/4 cup parsley, chopped 1/4 cup basil, torn into small pieces Sea salt flakes


  1. Add the feta, pistachio oil, lemon peel, garlic, black pepper, 1 teaspoon espelette pepper, and a squeeze of lemon juice to a wide mouthed jar. Let sit for at least 30 minutes, or refrigerate for up to a week.
  2. Sprinkle the remaining espelette over the salmon. Squeeze a bit of a half lemon over the salmon. 
  3. Put the greens and herbs into a bowl. Then add the salmon.
  4. Drop the chopped walnuts and the pomegranate seeds over the greens and fish.
  5. Add the marinated feta and as much of the oil as needed to toss the salad and dress so that every leaf has a tiny bit of oil. Finish with another squeeze of lemon juice, toss, and sprinkle sea salt flakes over the salad.