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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!