Turmeric Roasted Salmon with Walnut and Barberry Salsa

Ingredients

• Serves 4
• 4 pieces of skinless salmon fillets (or serve as one whole piece)
• For the salmon rub:
• 1 tsp Sea salt flakes (or fine sea salt)
• 1 tsp ground turmeric
• ½ tsp freshly ground black pepper
• ½ tsp smoked paprika (mild or hot, depending on taste)
• 2 tbsp Olive oil
• For the Salsa:
• 2 tbsp olive oil
• 70 g (about ½ cup) shallots, finely sliced
• 2 cloves garlic, minced
• 1 jalapeno pepper, finely minced (or another hot pepper)
• 50 g (1/2 cup) walnuts, toasted and chopped
• 20 g (1/3 cup) barberries (or currents soaked in lemon juice)
• 2 tbsp sherry vinegar
• 2 tbsp pomegranate molasses (or 1 tbsp maple syrup + 1 tbsp lemon juice)
• 10 g (1/3 cup) chopped parsley
• 10 g (1/3 cup) chopped mint
• Salt and pepper

Instructions

1. Heat oven to 180° C/350 ° F. Line a roasting pan with baking paper.
2. Put the salmon, skin side down on the prepared pan.
3. Prepare the salmon rub: put the salt and spices for the salmon in a small bowl, add the olive oil and mix to make a paste. Rub the paste all over the salmon and leave to marinate on the counter while you make the salsa. (if this is going to take more than 20 minutes, put it in the fridge while you prepare the salsa).
4. For the salsa: heat the olive oil in a small pan, add the shallots, garlic, and jalapeno pepper. Cook over medium high heat, stirring, until soft, about 3 minutes. Stir in the walnuts and barberries and cook for another 2 minutes to warm everything through, then add the vinegar and pomegranate molasses and continue cooking another 2 to 3 minutes to slightly reduce the liquid. Remove from heat and let the mixture cool slightly before stirring in the herbs. Taste, then season with salt and pepper. Transfer to a serving bowl.
5. Roast the salmon for 8 to 10 minutes for pink, a little longer for fully cooked. Top the salmon fillets with the walnut-barberry salsa and serve immediately.