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

Course Main Dish
Cuisine Ethiopian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2



  • 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


  1. 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.
  2. 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.
  3. 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
  4. Toss the quinoa parsley leaves, and tomatoes into the bowl with the onion & zucchini mixture.
  5. Serve and Enjoy!