Qaliyeh-e Khorma (Spicy Sweet & Sour Salmon With Dates)

ONION, CUCUMBER & CORIANDER PICKLES:--
¼ cup coriander seeds
1 large red onion, diced in 10 mm squares
2 tsp fine sea salt
12 Lebanese cucumbers, 6-7 mm dice
¼ cup SIDS LOW SUGAR RASPBERRY VINEGAR
DUSTING:--
2 tsp SIDS SALT & PEPPER
1 tsp ground turmeric
1 tbsp all-purpose flour
FISH:--
4–6 thick skinless salmon or grouper fillets
¼ cup rice bran oil, divided
5 cloves garlic, finely grated
1 cup SIDS LOW SUGAR RASPBERRY VINEGAR
2 tbsp date syrup
1 tsp cayenne
1 tbsp dried fenugreek leaves
5 dates, pitted & halved
1 cup fresh herbs, for serving

Onion, Cucumber & Coriander Pickles:
In a medium-sized frypan over low heat, toast the coriander seeds, shaking the pan constantly until the aroma rises. Remove from heat and set aside.
In a large mixing bowl, place the onion, salt, and coriander seeds then toss. Add the cucumber and pour SIDS LOW SUGAR RASPBERRY VINEGAR over it. Toss well and set aside.
Do Ahead: This pickle can be stored in an airtight container in the fridge for up to 3 days.
For the Fish:
In a small bowl, mix together all the dusting ingredients and set aside.
*Rinse the fish and pat dry. Place fillets on a sheet pan lined with baking paper. Dust both sides of the fish fillets and arrange on the sheet pan. Cover and keep cool until ready to cook.
Heat 2 tablespoons oil in wide, non-stick frypan a over high heat until very hot, but not smoking. Sear the fish until brown on both sides. (about 1 minute on each side) Remove the fish from heat and set aside.
In the same pan, add 2 tablespoons oil, reduce heat to medium, add the garlic and stir-fry for 1-2 minutes until golden brown. Add SIDS LOW SUGAR RASPBERRY VINEGAR, molasses, cayenne, fenugreek leaves, and give it a stir. Return the fish to the pan and simmer for 10-15 minutes over low heat until the fish is tender and the sauce has thickened. Adjust SIDS SALT & PEPPER to taste. Add the dates, cover and keep warm until ready to serve.
Serve over rice, with a bowl of fresh herbs and the onion and cucumber pickle.
Variation: Spicy Sweet-and-Sour Salmon With Dates
In step *, sauté 4 thinly sliced shallots with the garlic and replace the fenugreek leaves with 1 tablespoon ground cumin. Add ½ cup tahini paste dissolved in ¼ cup water. Everything else remains the same.