See below for the recipe in German, siehe unten für das Rezept auf Deutsch
This is a fabulous oven-cooked salmon dish with a fragrant spice rub where the different citrus notes of orange, sumach & lime are enriched by woodsy cumin, warm cinnamon & scented pink rose petals. Minimum work for maximum flavour and the colours are equally beautiful. I bet you will fall in love with this Persiana recipe the moment you’ll grind the rose petals for the rub. I am no expert on Persian cuisine but Sabrina Ghayour’s book is one of my favourite books since I opened it and daydreamed of eating every single one of its enticing & mouth-watering pictures & recipes.
We have already had this three times and it could have been four times, if I had not foolishly decided to Nobu-Miso-Marinate the last salmon I have bought, that very pretty & expensive piece of wild, hand-caught, artisan, signature, super duper ‘loin’. You may want to skip the rant and rejoin at the beginning of the next paragraph… or: Let’s just say, I’ll reserve judgement until I try the original version with Black Cod but that was some wasted Mirin-candied salmon. To smoothly round off the whole saccharine fiasco (and adding even more sweetness), Ottolenghi let me down as well with a Japanese-ish vegetable side with a sweet sesame sauce (the name might have been a hint, more Mirin). Though, I am quite sure we’ll make up very soon. Rice was good.
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