Salmon with Barberries or Cranberries

This is an ideal dish for a lavish dinner party after a tour, 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 flavors. If you would rather, you could use haddock, cod or sea bass. At home, you can change and customize this recipe and on tour, we allow you to ask the chef to change whatever you want.

Salmon with Barberries
Salmon with Barberries

This is a recipe, which takes a hour to make and because we are talking about salmon, don’t change the fish, change anything else if you need.

  • 60g/2¼oz/4 tbsp salted butter, softened, plus extra for greasing
  • 40g/1½oz/½ cup dried barberries or cranberries

  • 3 handfuls of parsley leaves, finely chopped
  • 3 handfuls of coriander/cilantro leaves, finely chopped
  • 2 handfuls of tarragon leaves, finely chopped
  • 2 handfuls of dill leaves, finely chopped
  • 6 garlic cloves, very finely chopped
  • 40g/1½oz/⅓ cup walnut pieces, coarsely chopped
  • 2 tbsp Saffron Liquid (see page 212)
  • 2 tbsp pomegranate molasses
  • 1 salmon, about 1.5kg/3lb 5oz, scaled, butterflied and skin scored
  • sea salt and freshly ground black pepper
  • Chelow Rice, to serve
  • lemon or lime wedges, to serve

    Salmon with Barberries
    Salmon with Barberries

  1. Preheat the oven to 180˚C/350˚F/Gas 4 and grease a baking pan with some of the butter.
  2. Put the barberries in a bowl and cover with water, then leave to soak for 5 minutes.
  3. Drain well and pat dry with paper towels.
  4. In a bowl, mix the herbs, garlic, drained barberries, walnuts, saffron liquid, 30g/1oz/2 tablespoons of the butter and the pomegranate molasses to create a paste.
  5. Season with salt and pepper to taste.
  6. Rub the interior and exterior of the fish with some salt and stuff the fish with the butter and herb paste.
  7. Sew up the fish cavity using a needle and thread or secure with 3–4 wooden cocktail sticks.
  8. Melt the remaining butter in a small saucepan over a medium heat.
  9. Baste the fish with the butter and season with pepper.
  10. Bake, uncovered, for 25–30 minutes, depending on the size of the fish (the general rule is 7 minutes cooking time per 2.5cm/1in measured at the thickest part of the fish), until the fish is tender, cooked through, crisp and golden.
  11. Remove the fish from the oven and transfer it to a platter.
  12. Drizzle with the cooking juices and serve with Chelow Rice and lemon wedges.
Salmon with Barberries
Salmon with Barberries

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