100gmixed fresh herbs (coriander, parsley, tarragon, basil, chives, dill), plus more for serving
¼cupwalnuts, finely chopped
¼cupmedjoul, roughly minced
2tbsptamarind sauce
½fresh lime
¼tspground saffron, dissolves in 2 tbsp hot water
Instructions
Preheat the oven to 200°C.
In a shallow pot, heat butter and vegetable oil. Sauté onions for 5 to 7 minutes until translucent. Add the garlic, and sauté for a couple of minutes. Add turmeric powder, chilli flakes, salt, and black pepper; stir and fry for a few seconds. Add the chopped fresh coriander, and fry for 5 min. Add walnuts, dates, and tamarind sauce, and fry for a couple more minutes.
Line a baking sheet with parchment paper. Place the salmon fillets on the baking sheet. Coast each fillet with some saffron water, and season with salt. Add a couple of spoonfuls of the stuffing mixture to the salmon fillet, gently spread, and finely top with a drizzle of olive oil. Bake in the oven for about 10 to 15 minutes, timing depends on the size and thickness of the salmon fillet.
To serve, garnish with roughly chopped coriander leaves and lime wedges on the side.