Persian baked salmon with a tangy salsa

IMG_8334

I have adapted this from a couple of recipes, mixing Persian with more Mediterranean flavours. I think salmon is such a bland fish that it needs a bit of zinging up, hence the sour dried lime marinade with rose petals, mixed with a barberry, olive & caper salsa. I served it with a warm potato & pea salad and some stir-fried kale & brocc​oli. It made a satisfying and nutritious supper for three ladies! I always buy my fish (and veg) from the farmers’ market btw, so it is always fresh and from sustainable and honest sources. PS I forgot to take the skin off the salmon, which was a mistake as salmon skin, unless you fry it, is impossible to crispen, and I don’t like to fry food unless necessary. Making it this way is very easy as much of the prep can be done in advance.

Serves 4

4 skinless salmon fillets
2 tbsp crushed rose petals
1 tsp sumac
3/4 tsp dried lime powder (avlaible online or from any Middle-eastern grocers)
1 tsp cumin
4-5 tbsp olive oil to moisten
slat & pepper

For the salsaIMG_8335

75 g barberries or currants
75 ml olive oil
4 celery sticks
30 g pine nuts
40g capers plus 1-2 tbsp brine
40 g large green olives, chopped
pinch of saffron mixed w 1 tbsp warm water
good bunch of chopped parley
1 lemon, grated zest and then 1 tsp juice
salt & pepper

Method

First mix the marinade ingredients with the olive oil and rub over both sides of the salmon. Leave overnight or for at least an hour.

Pour boiling water over the barberris and set to one side while you prepare the rest of the salsa.

Put the oil into a large sauté pan and add the celery and pine nuts. Fry for 4-5 minutes making sure the pine nuts don’t catch; they should be golden brown. Remove pan and stir in capers and brine, chopped green olives, saffron and its water and a pinch of salt.

Drain barberries/currants and add to the mix together with parsley, lemon zest and juice. Set aside.

When you are almost ready to eat, heat the oven to 200 C and put in the salmon and its marinade, now in a baking dish on non-stick paper. Bake until cooked, 10-15 minutes depending on whether you like it a little pink or well done. A fork test will tell you when its ready!

Serve with a garnish of celery leaves and with the luke-warm salsa on the side.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s