Ethiopian-Spiced Salmon with Teff Pilaf
Salmon fillets seasoned with Ethiopian spices, served alongside a flavorful teff pilaf as a gluten-free alternative to traditional grains.
Ingredients
- 4 6oz Salmon fillets
- 2 tablespoons Berbere spice blend
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1/2 teaspoon Salt
- 1 cup Teff
- 2 cups Vegetable broth
- 1/4 cup Onion
- 1 clove Garlic
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2In a small bowl, mix Berbere spice blend, olive oil, lemon juice, and salt.
- 3Place salmon fillets on a baking sheet lined with parchment paper. Brush the spice mixture over the salmon.
- 4Bake for 12-15 minutes, or until salmon is cooked through.
- 5While the salmon is baking, prepare the teff pilaf.
- 6In a saucepan, sauté chopped onion and garlic until softened.
- 7Add teff and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until all the liquid is absorbed and the teff is tender.
- 8Serve the Ethiopian-spiced salmon with the teff pilaf.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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