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Prep time
20 minutes
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Cook time
25 minutes
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Serves
6 people
Author Notes
Good old salmon takes a Persian twist with a barberry-walnut topping. The unique combination of tart barberries and crunchy walnuts complements the flaky salmon very well. —Shadi Hasanzadenemati
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Ingredients
- For the salmon
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6
salmon fillets, skin on
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1/8 cup
extra virgin olive oil
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1 teaspoon
salt
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1/2 teaspoon
freshly ground black pepper
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1/2 teaspoon
turmeric
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1/2 teaspoon
paprika
- For the barberry-walnut topping
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2 tablespoons
extra virgin olive oil
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1
onion
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1/2
green bell pepper, diced
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2
cloves garlic, minced
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1 teaspoon
salt
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1/2 teaspoon
freshly ground black pepper
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1/2 teaspoon
turmeric
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3/4 cup
walnuts, chopped
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1/2 cup
dried barberries
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3 tablespoons
pomegranate molasses
Directions
- For the salmon
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Preheat the oven to 350° F. Line a baking sheet with aluminum foil and coat with olive oil.
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Place the salmon fillets on the baking sheet and sprinkle on the salt, pepper, turmeric, and paprika.
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Bake the salmon fillets in the oven for 20 minutes or until they’re fully cooked.
- For the barberry-walnut topping
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Heat olive oil in a pan over medium heat and saute onion and bell pepper until the onion is golden brown.
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Add in minced garlic, salt, pepper, and turmeric. Cook for 5 minutes over medium low heat.
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Add in chopped walnuts and give it a nice stir, mix in the barberries and pomegranate molasses and cook for another 2 to 3 minutes.
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Top the salmon fillets with the barberry-walnut mixture and serve immediately.
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