Salmon with Herby Butter and Barberries

Name: Salmon with Herby Butter and Barberries
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 4
Cuisine: Middle Eastern
Ingredients: lemon or lime wedges, to serve; 3 handfuls of coriander/cilantro leaves, finely chopped; 3 handfuls of parsley leaves, finely chopped; 2 tbsp pomegranate molasses; sea salt and freshly ground black pepper; 2 handfuls of dill leaves, finely chopped; 60 g/2¼ oz/4 tbsp salted butter, softened, plus extra for greasing; Chelow Rice, to serve; 6 garlic cloves, very finely chopped; 2 tbsp Saffron Liquid; 40 g/1½ oz/½ cup dried barberries or cranberries; 2 handfuls of tarragon leaves, finely chopped; 40 g/1½ oz/⅓ cup walnut pieces, coarsely chopped; 1 salmon, about 1.5 kg/3 lb 5 oz, scaled, butterflied and skin scored

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

This is an ideal dish for a lavish dinner party, exuding buttery goodness with a balance of herbs, sweet and tangy barberries and a pleasant hint of nuttiness from the walnuts, all coming together to create a parade of flavours. If you would rather, you could use haddock, cod or sea bass.

Ingredients

60 g/2¼ oz/4 tbsp salted butter, softened, plus extra for greasing
40

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas 4 and grease a baking pan with some of the butter.
Put the barberries in a bowl and cover with water, then leave to soak for 5 minutes. Drain well and pat dry with paper towels.
In a bowl, mix the herbs, ga