This idea for Persian Salmon was sparked from a post on Food52. I took the Barberry Walnut topping and sauteed it with fresh spinach for a more complete, fiber fueled dish.
I’m totally making the topping again.
2 salmon fillets, skin on preferred
drizzle of olive oil
sprinkling of pink salt
turn or two of freshly ground black pepper
Couple shakes of ground turmeric
Couple shakes of smoky paprika
For the barberry-walnut topping
2 tablespoons extra virgin olive oil or ghee
1/4 red onion, diced
2 cloves garlic, minced
1/8 tsp salt
1/4 cup walnuts, chopped
1/4 cup dried barberries
1 tablespoons pomegranate molasses
1 lb spinach
Heat a cast iron skillet till near smoking. Drizzle the salmon with olive oil, sprinkle with the salt, pepper, turmeric and smoky paprika, then carefully set skin-side down in the pan. Allow to sear about 5 minutes or until the skin is crispy, flip and sear for another 2 minutes. Remove from pan and let rest.
Add to the pan: the ghee and red onion. Sear for 2 minutes and add in the garlic and walnuts, toss well. Add in the spinach and let wilt. Stir in the barberries and pomegranate molasses. Serve immediately next to the salmon.
Drizzle with additional pomegranate molasses as desired.
Note: I like to sear the salmon in a cast iron skillet to get a crispy skin. Roast in the oven for 7-10 minutes at 350 degrees for a less-smoky option.