Berbere is a hot spice blend that is an integral ingredient in Ethiopian cuisine. I got a spice blend at my local spice store and had to try it on Salmon, the results were fantastic!
Berbere Salmon with Summer Vegetable and Quinoa Salad
- 12 ounce Salmon
- 2 Teaspoon Berbere
- Black pepper to taste
Summer Vegetable and Quinoa Salad
- 4 ounce Grape Tomato
- 1 unit zucchini Cubbed
- 1 unit Red Onion Sliced
- 1/2 cup Quiona
- 1 cup water
- olive oil
Heat 2 teaspoons oil in a large pan over high heat. Add Red Onion. Cook, tossing, for 2-3 minutes. Toss in the zucchini and cook 4-6 minutes, until softened. Remove and set aside.
Boil 1 cup of water. Add the quinoa to the boiling water and reduce to simmer and cover. Cook 10 minutes or until all water is evaporated.
Meanwhile, heat a teaspoon of oil in the same pan over medium-high heat. Season the salmon on all sides with berbere and pepper. Cook the salmon skin side up for 3-5 minutes then flip and cook for additional 3-5 minutes per or until desired doneness
Toss the quinoa parsley leaves, and tomatoes into the bowl with the onion & zucchini mixture.
Serve and Enjoy!