Saffron Salmon with Shirazi Salad

A platter of grilled salmon with Shirazi salad and lemon wedges.

5 from 1 vote

Saffron Salmon with Shirazi Salad

This Saffron Salmon with Shirazi Salad is a perfect, simple entree to make for dinner. The salmon is slow-roasted in olive oil and bloomed saffron, and paired with a cherry tomato and sumac, cucumber salad.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: Persian

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Fat, Low Lactose

Servings:

Author: Lindsey Baruch

Equipment

Ingredients

Slow-Roasted Saffron Salmon

1/4 teaspoon saffron threads
2 pounds salmon pin bones removed, 4 1-inch thick filets, skin-on
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 medium lemon zested and juiced

Cherry Tomato Sumac Shirazi Salad

2 Persian cucumbers cubed
1 pint cherry tomatoes halved
1/4 cup finely minced red onion about 1/2 medium red onion
1/3 cup finely chopped mint
1/3 cup finely minced parsley
2 tablespoons extra-virgin olive oil
1 medium lemon juiced
Kosher salt and freshly ground black pepper
1 teaspoon sumac plus more to taste

Instructions

Prepare your Saffron Salmon: Preheat your oven to 325°F. In a mortar and pestle, grind up your saffron threads. If you don’t have a mortar and pestle, grind the saffron between your fingers and place it in a cup. Add 2 to 3 ice cubes, and allow the saffron to bloom until the ice has melted about 4 to 5 minutes.
Place the salmon filets in a large baking dish, optional to line it with parchment paper. Season with salt, and pepper, drizzle over olive oil, and lemon zest. Spoon your bloomed saffron water over the salmon filets.
Transfer the salmon to the preheated oven, and roast for 20 to 25 minutes, or until the salmon reaches an internal temperature of 135°F.
In the meantime, make your Cherry Tomato Sumac Shirazi Salad: In a large bowl, toss together cucumbers, tomatoes, red onion, mint, parsley, olive oil, lemon juice, salt, pepper, and sumac. Toss to combine and season to taste with more salt, pepper, and sumac.
Once the salmon is cooked, drizzle over your reserved lemon juice. To serve, add your salmon to a platter, alongside the salad.

Notes

Look for tomatoes with a medium firmness—a bit of give when you press them. If they’re too firm, they’ll lack flavor, and if they’re too soft, they’ll release too much juice, making the salad soggy. We want that sweet spot where the tomatoes are juicy but still hold their shape.

To store leftovers, place the salmon and salad in separate airtight containers in the fridge. The salad should be consumed within 24 hours but the salmon lasts up to 2 days.

Nutrition