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Qaliyeh-e Khorma (Spicy Sweet-and-Sour Salmon With Dates) Recipe

Ingredients

  1. Step 1 ¼ cup coriander seeds
  2. Step 2 1 large red onion (about 1lb), diced into ⅜" squares
  3. Step 3 2 teaspoons fine sea salt
  4. Step 4 12 Persian cucumbers, ¼" to ⅜" dice
  5. Step 5 ¼ cup apple cider vinegar
  6. Step 6 1 ½ teaspoons fine sea salt
  7. Step 7 ½ teaspoon black pepper
  8. Step 8 1 teaspoon ground turmeric
  9. Step 9 1 tablespoon all-purpose flour
  10. Step 10 4-6 thick skinless salmon fillets
  11. Step 11 ¼ cup olive oil, divided
  12. Step 12 5 cloves garlic, finely grated
  13. Step 13 1 cup apple cider vinegar
  14. Step 14 2 tablespoons date molasses
  15. Step 15 1 scant teaspoon cayenne
  16. Step 16 1 tablespoon dried fenugreek leaves
  17. Step 17 5 medjool dates, pitted and halved
  18. Step 18 1 cup fresh herbs such as cilantro leaves, basil leaves, or chopped spring onions, for serving
  19. Step 19 Kateh, for serving (optional)
Qaliyeh-e Khorma (Spicy Sweet-and-Sour Salmon With Dates) Recipe
Calories: Carbohydrate: g Protein: g Fat: g
Cook time: 30 minutes Prep time: minutes Total time: 30 minutes Servings: 46

TAGS

pescatarian peanut free web dairy free tree nut free soy free Seafood Fish Dinner salmon herb Cucumber Vinegar wednesday night persian wednesday nights in america date garlic Fish Dinner pescatarian peanut free soy free web salmon dairy free tree nut free Seafood herb Vinegar wednesday night persian wednesday nights in america date garlic Cucumber Fish Dinner pescatarian peanut free soy free web salmon dairy free tree nut free Seafood herb Vinegar wednesday night persian wednesday nights in america date garlic Cucumber Fish Dinner pescatarian peanut free soy free web salmon dairy free tree nut free Seafood herb Vinegar wednesday night persian wednesday nights in america date garlic Cucumber

Directions

  1. Step 1 In a medium-sized skillet over low heat, toast the coriander seeds, shaking the skillet constantly until the aroma rises. Remove from heat and set aside.
  2. Step 2 In a large mixing bowl, place the onion, salt, and coriander seeds, and toss. Add the cucumber and pour the vinegar over it. Toss well and set aside.
  3. Step 3 Do Ahead: This pickle can be stored in an airtight container in the fridge for up to 3 days.
  4. Step 4 In a small bowl, mix together all the dusting ingredients and set aside.
  5. Step 5 Rinse the fish and pat dry. Place fillets on a sheet pan lined with parchment paper.
  6. Step 6 Dust both sides of the fish fillets and arrange on the sheet pan. Cover and keep cool until ready to cook.
  7. Step 7 Heat 2 tablespoons oil in wide, non-stick skillet a over high heat until very hot, but not smoking. Sear the fish until brown on both sides (about 1 minute on each side). Remove the fish from heat and set aside.
  8. Step 8 In the same pan, add 2 tablespoons oil, reduce heat to medium heat, add the garlic and stir-fry for 1 to 2 minutes until golden brown.
  9. Step 9 Add the vinegar, molasses, cayenne, and fenugreek leaves, and give it a stir. Return the fish to the pan and simmer for 10 to 15 minutes over low heat until the fish is tender and the sauce has thickened. Adjust seasoning to taste. Add the dates, cover and keep warm until ready to serve.
  10. Step 10 Serve over rice, with a bowl of fresh herbs and the onion and cucumber pickle.