Berbere Spiced Salmon
Berbere is a wonderful Ethiopian spice that pairs wonderfully with chicken and fish. This recipe features berbere-seasoned salmon, which pairs wonderfully with the warm and hearty steamed potatoes.
Berbere Spiced Salmon Recipe
Cook Time: 30 minutes
Yield: 2 Servings
Ingredients 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
Ingredients 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.
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