Preheat the oven to 180°C.

Place the garlic, preserved lemon, fennel seeds and ginger in a mortar or food processor and pound or process, gently adding the olive oil, until you have a smooth paste.

Taste and season with salt, then rub the mixture on both sides of the salmon.

Place the salmon on a large sheet of baking paper that will easily enclose the fish.

Drizzle a little oil over the salmon and season with salt.

Enclose the salmon in the baking paper, crumpling the edges to ensure no air can get out.

Wrap in foil, then transfer to the oven and bake for 20–25 minutes (depending on the size of the fish), until just cooked through.

To make the tabouli, tip the burghul into a heatproof bowl and pour enough boiling water over the top to cover.

Leave to soak for 20 minutes, then drain and refresh under cold running water until cold.

Drain and set aside in a salad bowl.

Layer the parsley, mint and coriander leaves on a chopping board, then use a sharp knife to finely slice the herbs.

Add the sliced herbs, chives, shallot and pomegranate arils to the burghul and gently stir to combine.

Season with salt and pepper.

To make the tarator, place the tahini in a large bowl.

Slowly start adding the lemon juice, orange juice and then 50ml of water in a steady stream while whisking the tahini.

The tahini will initially be firm and stiff, but will loosen as you add the liquid.

You should end up with a pouring consistency, so add a little more water if it’s still thick.

Stir through the garlic, then taste and season with salt.

Pour the tarator sauce into a large shallow serving dish.

Remove the fish from the oven and carefully open the foil and paper, allowing the steam to release.

Gently place the fish on the tarator and cover with the tabouli.

To make the burnt butter, melt the butter in a small saucepan over medium heat.

Add the nuts and cook, occasionally swirling the pan, for 2–3 minutes to slowly brown the butter.

Add the coffee and garlic and continue to cook for another 1–2 minutes, until the butter is a rich nut brown and toasted.

Add the lemon juice, then taste and season with salt.

Using a slotted spoon, remove and discard the garlic.

Generously spoon the burnt butter over the fish and enjoy with friends.