Berbere Spiced Salmon Recipe
Trying to lower down your meat consumption? You can always go for salmon. Just a sprinkle of our carefully-balanced Berbere mix delivers a payload of flavor that adds brightness and complex flavors to all of your favorite foods. Try this Berbere Spiced Salmon Recipe and see for yourself.
Yield: 2 Servings
for Potatoes and Greens
- ½ red onion, thinly sliced
- 3 tablespoons red wine vinegar
- ½ pound baby red new potatoes, washed and quartered
- 2 tablespoons olive oil
- 2 teaspoons whole grain mustard
- 3 cups kale or spinach, chopped
- Salt and pepper
for the Salmon
- 2 salmon fillets
2 tablespoons berbere spice
- 1 tablespoon olive oil
- 1 lemon, cut into wedges
- Salt and pepper
- In a mixing bowl combine onions and vinegar. Set steamer basket in a heavy-bottomed pot, and add enough salted water to come just below the basket and bring to a boil. Add potatoes, cover, and steam until tender when tested with a fork, about 8-10 minutes. (If you don’t have a steamer basket or metal colander or strainer, simply place the potatoes in the pot, cover with cold water and bring to a boil, cooking until the potatoes are tender.) Drain. Mix warm potatoes with vinegar and onions, 2 tablespoons olive oil, whole grain mustard and greens. The greens will wilt as you mix them with the warm potatoes. Season with salt and pepper to taste.
- Season salmon fillets with ¼ teaspoon salt, a pinch of black pepper and berbere spice. Heat 1 tablespoon olive oil in a medium pan over high heat. Place salmon in the pan, skin side down first, and cook 3-4 minutes on each side. The internal temperature should be at 145°F when finished cooking.
- Serve the salmon over potatoes and greens, garnished with a lemon wedge.
Click here to buy Berbere Spice, and other herbs and spices
Source: The Dish
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