Qaliyeh-e Khorma (Spicy Sweet-and-Sour Salmon With Dates) Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

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 tablespoonsdate 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.

Cover of the cookbook featuring hands holding a clay pot filled with a creamy soup.

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Reviews (8)

The recipe didn't come through.....argh...where's the link?
- Susie
- Sandpoint ID
- 2/17/2022
I had some date syrup to use up and came across this recipe. Very good. very healthy and pretty quick to make too! A winner all-around!
- kldemeter
- CT
- 3/22/2021
Excellent recipe with non-traditional spices. The only change I made was to substitute maple syrup for date syrup, but I still added the fresh dates. I would definitely make this again for a Middle Eastern dinner treat. I served it with rice with lentils, sautéed onions and pistachios seasoned with cumin and sautéed rapini.
- jackiekahn
- Toronto, Canada
- 2/26/2021
Super easy and extremely flavorful. Only note I would say is that it made my entire apartment smell like vinegar but otherwise it was a solid recipe!
- Anonymous
- New York
- 2/5/2021
Delicious. I added the dates to the pan while the sauce was reducing so they would soften. It took the full 15 minutes for the sauce to thicken. The pickles seem an odd accompaniment but the flavors blended perfectly. Different and wonderful.
- nancyfmccarthy
- Boston, ma
- 1/28/2021
I was looking forward to a sweet and sour fish dish. This wasn't it. The proportions of ingredients are all off (1 cup vinegar? 5 shallots, 1/2 cup tahini?), and amounts and instructions not clear. Waste of expensive ingredients which in COVID time is even more disappointing. Not a good recipe and certainly wouldn't do the tahini version again -- came out gloppy and just too much going on for the fish.
- tipiloo
- New York
- 9/16/2020
Truly a great dish (and super easy). I, unfortunately, had to use prunes instead of dates (thanks, COVID). Can't wait to get my hands on dates to make it again.
- Kearney
- Brooklyn
- 5/26/2020
Delicious. We loved this. Served it with last night's leftover saffron quinoa-which was even better than the night before. Didn't really need the dates, but .... definitely make again. Easy and quick.
- r124911
- North Carolina
- 3/8/2020
This was so easy to make and very delicious! I used date syrup and cumin instead of fenugreek and a mix of basil and cilantro for the herbs. This one I will make again!
- Wishmonky
- Houston, Tx
- 1/8/2023

Tags Persian Middle Eastern Salmon Fish Seafood Date Dried Fruit Fruit Main Dinner Dairy Free Nut Free Easy Weeknight Meals Sear Ramadan Rosh Hashanah Cookbooks