Active Time

　　30 minutes

　　Total Time

　　40 minutes

　　Locals make this dish with grouper, but I've found it works very well using Atlantic salmon fillets. 

　　

Ingredients

4–6 servings

　　

Onion, Cucumber, and Coriander Pickles:

¼ cup coriander seeds

　　1 large red onion (about 1lb), diced into ⅜" squares

　　2 teaspoons fine sea salt

　　12 Persian cucumbers, ¼" to ⅜" dice

　　¼ cup apple cider vinegar

　　

Dusting:

1 ½ teaspoons fine sea salt

　　½ teaspoon black pepper

　　1 teaspoon ground turmeric

　　1 tablespoon all-purpose flour

　　

Fish:

4–6 thick skinless salmon fillets

　　¼ cup olive oil, divided

　　5 cloves garlic, finely grated

　　1 cup apple cider vinegar

　　2 tablespoons date molasses

　　1 scant teaspoon cayenne

　　1 tablespoon dried fenugreek leaves

　　5 medjool dates, pitted and halved

　　1 cup fresh herbs such as cilantro leaves, basil leaves, or chopped spring onions, for serving

　　Kateh, for serving (optional)

　　

Onion, Cucumber, and Coriander Pickles:

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.

　　

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.

　　

Step 3

Do Ahead: This pickle can be stored in an airtight container in the fridge for up to 3 days.

　　

For the fish:

Step 4

In a small bowl, mix together all the dusting ingredients and set aside.

　　

Step 5

Rinse the fish and pat dry. Place fillets on a sheet pan lined with parchment paper.

　　

Step 6

Dust both sides of the fish fillets and arrange on the sheet pan. Cover and keep cool until ready to cook.

　　

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.

　　

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.

　　

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.

　　

Step 10

Serve over rice, with a bowl of fresh herbs and the onion and cucumber pickle.

　　Variation: Spicy Sweet-and-Sour Salmon With Dates

　　In step 5, sauté 4 thinly sliced shallots with the garlic and replace the fenugreek leaves with 1 tablespoon ground cumin. Add ½ cup (120g) tahini paste dissolved in ¼ cup (60ml) water. Everything else remains the same.

　　From Cooking in Iran: Regional Recipes and Kitchen Secrets (2nd Edition) copyright © 2020 by Najmieh Batmanglij. Published with permission by Mage Publishers.Buy the full book from Amazon.