Baked Salmon infused with Saffron
Updated: Jun 6
A healthy, light and easy dish to make with a few simple ingredients. A no fuss, no mess meal that can be eaten with or without the barberry rice, but as I love barberry rice I have to admit they both balance and complement each other perfectly.
The pan fried garlic is also quick and turns the strong smell and taste of the garlic into a crispy on the outside and soft and sweet on the inside surprise.
The saffron definitely plays king here and dampens the strong smell of the salmon and the glistening barberries adorn and crown it.
Subscribe to my YouTube channel LK Bonabi to be alerted to videos of my recipes.
For the fish
Half of a whole salmon filleted length ways (minus the head)
1/4 tsp coarse ground black pepper
1/4 tsp salt
1/4 tsp ground saffron diluted in 1/4 cup boiling water
2 tbsp olive oil
1/2 cup water
2 cloves whole garlic
For the rice
See recipe for Barberry rice with Crispy Base - Zereshk Polo ba Tahdig
For the garnish
1/2 cup dry barberry (washed thoroughly to remove grit)
1 tbsp white granulated sugar
1 tbsp diluted saffron
1tbsp dry dill
Drizzle 1 tbsp olive oil in a roasting tin
Wash the salmon and place in the roasting tin
Sprinkle the salt and pepper
Brush the top of the salmon with 1 tbsp on olive oil
Brush the salmon with the diluted saffron
Pour any of the remaining diluted saffron over the salmon
Add 1/2 cup of warm water to the roasting tin - take care not to pour over the salmon
Allow the salmon to rest for 15 mins in the fridge
Pre-heat the oven at 200°C or Gas Mark 6
Place the salmon in the oven for 30 minutes (this depends on the size of the salmon)
Switch the oven off and allow the salmon to rest for 5/10 mins in the oven
Pan the garlic in 1/4 cup of oil until lightly brown, place next to the salmon
Remove the garlic from the pan
Add the barberries, sugar and saffron and fry for 1 minute
For the garnish
Remove the salmon from the oven and garnish with the fried barberries and sprinkle with dill
Place the garlic next to the salmon
Serve with Barberry rice sprinkled with dill.
Note: you can layer the rice with dill when steaming if you want or just sprinkle over the rice and fish.
Enjoy. Noosh-e-Jaan :)