A Salmon's Feast
Prep time
Cook time
Total time
Serves: 8
  • for the sh head ghalieh with tamarind and fenugreek:
  • 250 g (9 oz) pre-packaged
  • tamarind pulp
  • 1 salmon1 head
  • 80 ml (2 ?2 oz/1?3 cup)
  • rapeseed oil
  • 1 large onion, nely chopped 1 teaspoon ground turmeric 1 small hot red chilli,
  • deseeded and nely
  • chopped
  • 1 tablespoon fenugreek
  • seeds
  • 2 handfuls coriander
  • (cilantro) leaves, nely
  • chopped
  • 1–2 handfuls parsley leaves,
  • nely chopped
  • 1 garlic head, peeled and
  • nely chopped
  • Tahdeeg rice (page 213 and
  • pages 217–218), to serve
  • for the skin-wrapped salmon milieu with vegetables:
  • 2 skins of the salmon 600–800 kg (1 lb 5 oz–
  • 1 lb 12 oz) whole side of salmon, skin removed and reserved
  • 21?2 tablespoons extra virgin olive oil, plus extra to grease
  • 3–4 radishes, thinly sliced 3–4 small purple potatoes,
  • very thinly sliced
  • 1 carrot, peeled and thinly
  • sliced
  • 1?2 leek, thinly sliced
  • 1?2 fennel bulb, thinly sliced
  • lengthways
  • 5 cherry tomatoes, sliced
  • for the salmon tail with date molasses and toasted sesame seeds:
  • 1 salmon tail, skin-on, pat dry
  • using paper towels 45–60 ml (11?2–2 oz)
  • rapeseed oil
  • 1 tablespoon Bezar spice mix
  • (page 28)
  • 1–2 tablespoons date
  • molasses
  • 2 tablespoons sesame
  • seeds, toasted
  • aky sea salt and freshly
  • ground black pepper
  1. Put the tamarind pulp in a large heatproof bowl, pour over 480 ml
  2. (16 oz) just-boiled water and leave to soak for about 10 minutes. With
  3. a fork, mash the tamarind until it dissolves in the water, leaving you with a thick, sauce-like paste. Strain through a ne sieve, discarding the seeds and tough bres. Set aside.
  4. Preheat the oven to 180°C/350°F/Gas 4. Line a baking sheet with baking (parchment) paper and lightly grease with oil.
  5. Heat the remaining oil in a large, heavy-based saucepan over medium-low heat. Add the onion and fry for 3 minutes until translucent and lightly brown. Add the turmeric, chilli and fenugreek, and cook for a further
  6. –4 minutes, until aromatic. Add the coriander, parsley and garlic and cook for 2–3 minutes, until the herbs wilt and darken in colour, stirring often. Add the tamarind paste and reduce the heat to low. Partially cover with the lid and simmer for 30 minutes.
  7. For the skin-wrapped salmon milieu, lay the salmon skins vertically on the prepared baking sheet. Place the salmon on top, so it is horizontal on skin, and season with salt and pepper and half the oil. Arrange the vegetables around the salmon, brush with the remaining oil and season with salt and pepper. Fold the edges of the salmon skins onto the salmon. The skin should partially cover the salmon, like in the picture on the following page.
  8. Next, generously brush the salmon head with the rapeseed oil and place on a separate baking tray. Roast both the salmon and head for 25–30 minutes, or until the vegetables are tender, the salmon cooked through and the skin crisp.
  9. During the nal 5 minutes of the roast salmon, prepare the salmon tail with date molasses. Place a non-stick frying pan over medium heat and add 2 tablespoons of rapeseed oil. Season the salmon tail with salt, pepper and the bazaar spices, and brush the skin with more oil. Place the tail, skin-side down, into the pan and sear on each side for about
  10. minutes, until the skin has crisped up and the esh is almost cooked through. Repeat for the other side, searing for another 3 minutes until the esh has cooked through.
  11. Transfer the salmon tail to a serving plate, drizzle with the date molasses and toasted sesame seeds. Stand the salmon head on a serving plate and spoon the sauce around it. Slice portions of the skin-wrapped salmon into individual portions. Serve everything with Tahdeeg rice (page 213) or
  12. a vegetarian Beetroot maqluba (page 224).
Recipe by Bethany Kehdy at https://bethanykehdy.com/the-jewelled-table-whats-mine-is-ours-baghdadis-fish-in-three-parts/