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1
Combine the oil, garlic and 2 sprigs of sage in a small saucepan.
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2
Bring to a simmer over medium-low heat.
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3
Cook at a bare simmer until the garlic is soft and lightly browned, about 15 minutes.
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4
Set aside to cool.
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5
When cooled, strain the oil into a bowl; reserve the garlic but discard the sage.
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6
Preheat the oven to 325 degrees F. Rub a rimmed baking sheet with 2 teaspoons of the garlic-flavored oil and place the salmon skin-side down on the sheet.
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7
Rub with 1 tablespoon of the flavored oil and sprinkle with the pink peppercorns, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper.
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8
Roast until the salmon is just cooked through, 25 to 30 minutes.
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9
While the salmon cooks, in the bowl of a food processor, combine the chopped sage, parsley and reserved garlic.
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10
Pulse a few times until chunky.
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11
Add the vinegar, 3/4 teaspoon salt and some pepper.
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12
Pulse again to combine.
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13
With the motor running, drizzle in the remaining flavored oil through the feed tube.
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14
Stop occasionally to scrape down the sides of the processor.
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15
The finished pistou should be smooth and bright green; keep processing until the oil looks completely combined.
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16
Scrape into a serving bowl.
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17
Divide the salmon into 8 pieces or, to serve it family style, use 2 large spatulas to slide it whole onto a large platter.
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18
Serve the salmon with the pistou on the side.
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19
Cook's Note: You can make the pistou several hours ahead and refrigerate.
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20
Allow it to come back to room temperature before serving it and stir it well to reincorporate any oil that has separated out.
