Years ago I was in Brisbane doing a cooking class and I ate at a Middle Eastern restaurant which just blew me away. You would think I would have noted the name said establishment, but unfortunately, it escapes me and potentially no longer exists. However, I was introduced to barberries. I had never tasted them but I was hooked.
Fast forward (several years) to a shopping trip to my local Kakulas Sisters and I found a bag of barberries. I had never seen them in between, so of course, I bought them immediately.
Barberries are primarily grown in regions such as Iran, Afghanistan, and other parts of the Middle East, although they can also be found in some other countries with suitable climates, such as parts of Europe and North America. Therefore they are quite expensive. But you don't need many to make a serious impact on a dish. So...go and seek and then make this dish plus the others that will show up on here. I am keeping my bag in the freezer for optium shelf life.
If you cannot source barberries, you could use Inca berries or dried cranberries, but they are not exactly the same. They will still add a tart note which is what we are looking for here.
BENEFITS:
Barberries contain a high concentration of berberine, a therapeutic compound with antioxidant activity that may provide several health benefits and may help improve blood sugar control, slow transit time of food through the gut (which can help with you know what!), and fight inflammation related to dental infections and acne.
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Need
- 3/4 Cups barberries
- 6-8 salmon portions, skin on
- pink salt flakes and pepper to taste BUY
- 20 Grams Extra Virgin Olive Oil (EVOO) plus more for drizzling BUY
- 3 cloves garlic
- 150 Grams almonds BUY
- 80 Grams Caramelised Onion Relish Recipe
- 80 Grams tamarind puree
- 1 Handful fresh herbs; coriander, mint and parsley, roughly chopped
- limes wedges to serve
Do
- 1
Preheat oven to 180°C.
- 2
Place the barberries in a bowl and cover with hot water. Soak for 30 minutes, then drain.
- 3
Place salmon into a large baking dish. Season well with salt and pepper on both sides. Place skin side down and set aside.
- 4
Place EVOO, garlic and almonds into the Thermomix bowl and chop 3 sec/speed 6. Add Caramelised Onion, tamarind puree and strained barberries. Cook 5 min/Varoma/Reverse/speed 1.
- 5
Add herbs and season to taste with salt and pepper.
- 6
Press barberry mixture on top of the salmon fillets. Drizzle with a little more oil and bake for 15 minutes, or until fish is just cooked through.
- 7
Sprinkle with fresh herbs and serve with lime wedges and a side of rice plus any suggestion we have added below.
