{"id":10082,"date":"2023-04-03T12:29:13","date_gmt":"2023-04-03T19:29:13","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=10082"},"modified":"2023-04-03T13:02:51","modified_gmt":"2023-04-03T20:02:51","slug":"slow-roasted-salmon-side","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/slow-roasted-salmon-side\/","title":{"rendered":"Slow Roasted Salmon Side with Pomegranate and Green Olive"},"content":{"rendered":"

Slow Roasted Salmon Side garnished with chopped Zeytoon Parvardeh. What is Zeytoon Parvardeh, you ask? It’s a famous Persian marinated whole-olive appetizer! Here I’ve chopped the olives to make a great garnish for this festive fish dish. <\/p>\n

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Zeytoon Parvardeh, comes from Northern Iran and it is sometimes called ‘Caspian Olives’ since its origin (Gilan Province) lies close to the sea. This topping is a magical marinated combo of pitted green olives, pomegranate molasses, pomegranate seeds, garlic, walnuts, mint, parsley and dill. <\/p>\n

It really hits all the right notes: nutty, salty, meaty, fleshy, sweet, tart, sour and herb-a-licious too. Used as a garnish it’s delicious with any fish; Sturgeon being the obvious choice, considering its origin. <\/p>\n

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I used mint in my recipe but the original herb that it replaces is: chuchagh<\/em> which is hard to find here in the Bay Area. Traditionally the mint and garlic are chopped and mashed up together and the walnut is grated or pulverized in a cuisinart but I’ve opted for a rough chop here instead. Feel free to make it yours and add a little cilantro too if desired.<\/p>\n

I use this garnish to top hummus appetizers also, so keep this little salsa of sorts in your rolodex of interesting and delicious toppings. Or forget about chopping the green olives \u2013 and serve it up as an appetizer in its original whole form alongside some frosty martinis. <\/p>\n

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Roasting a whole salmon side could not be easier and it’s so pretty for a party. Obviously I’m thinking Easter and Passover here, but it’s festive enough for any feed-a-crowd occasion. <\/p>\n

Some pointers for roasting whole salmon sides… <\/p>\n

Have your fish monger take out the pin bones, or do it yourself by gently pulling out the thin bones with fish tweezers the direction they are pointing \u2013 do not pull against the flesh or it will tear. Run your fingers along the flesh to feel the bones. <\/p>\n

Also, skin your side and remove all of the grey fat from the underside, this part tends to get a little fishy smelling as it rests, so it’s best to remove before baking. <\/p>\n

After skinning and removing the pin bones, I place my salmon side on a parchment lined baking sheet. Use two pieces of parchment overlapping by more than half. This way, when ready to transfer the fish, you can grab the ends of the paper (without it breaking because of the double layer underneath) and quickly move it to the serving platter. Once on the plate, pull the parchment out on either side.<\/p>\n

Season the salmon with sea salt, ground cumin and ground sundried lime, drizzle with a little olive oil and bake in a slow oven around 325F until medium rare. <\/p>\n

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Test for doneness by inserting a metal toothpick (I’ve even used a paperclip or the tip of a thin knife), into the thickest part of the flesh and leave it for 10 seconds. Press the metal toothpick tester just to the bottom of your bottom lip (almost underneath it, so as not to burn your lip). It if feels just barely warm \u2013 your fish is still on the rare side of medium rare but making progress. If it feels nicely warm, then the fish is medium rare! If it feels a little hotter than warm \u2013 you’ve hit medium. If it feels burning hot \u2013 your fish is overcooked, take it out immediately!!!! If it feels cold, it’s not cooked at all, stick it back in the oven….<\/p>\n

While this salmon dish is delicious on it’s own, I think it’s EVEN BETTER served alongside my Harissa Roasted Carrot<\/a> dish or at the very least with the Labneh-Tahini-Honey mixture that accompanies it (included below). Without this creamy sauce, I feel the dish is not quite complete, For the perfect bite, make sure you add this creamy counterpoint! <\/p><\/p>\n","protected":false},"excerpt":{"rendered":"

Slow Roasted Salmon Side garnished with chopped Zeytoon Parvardeh. What is Zeytoon Parvardeh, you ask? It’s a famous Persian marinated whole-olive appetizer! Here I’ve chopped the olives to… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":10202,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1885,1886,1761,1402,675,1604,1605,1760,1843,7],"tags":[762,1711,132,145,224,1871,251,1947,1951,1952,1946,1485,1948,1949,1950,510,511,1391,699,1953,1944,1945],"class_list":["post-10082","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brunch","category-brunch-breakfast","category-dinner","category-faz","category-fish-recipes-2","category-holiday","category-holidays","category-lunch","category-persian-cuisine","category-recipes-2","tag-amy-glaze","tag-amy-hedayatpour","tag-chef","tag-christmas","tag-easter","tag-feed-a-crowd","tag-fish","tag-for-a-party","tag-green-olive","tag-how-to-cook-fish","tag-inspiration","tag-passover","tag-persian-cuisine","tag-persian-inspired","tag-pomegranata","tag-recipe","tag-recipes","tag-salmon","tag-spring","tag-tahini-labneh-sauce","tag-whole-roasted-salmon","tag-zeytoon-parvardeh"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2023\/04\/IMG_9428-2.jpg?fit=1035%2C1407","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-2CC","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/10082","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=10082"}],"version-history":[{"count":5,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/10082\/revisions"}],"predecessor-version":[{"id":10235,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/10082\/revisions\/10235"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/10202"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=10082"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=10082"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=10082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}