Berbere is an Ethiopian spice blend with garlic, red pepper, cardamom, coriander, and fenugreek. Although it’s traditionally found in soups and stews, our chefs had a feeling the warm and smoky flavors would work well with salmon, and we couldn’t agree more.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Corn on the Cob
Wash and dry all produce. Bring a large pot of salted water to a boil. Dice the zucchini into ½-inch cubes. Halve, peel, and thinly slice the shallot. Cut the corn kernels of the cob. Halve the grape tomatoes. Pick the parsley leaves of the stems and coarsely chop.
Heat a large drizzle of oil in a large pan over high heat. Add the corn and shallot. Cook, tossing, for 2-3 minutes. Toss in the zucchini and cook 4-6 minutes, until softened and slightly charred. Remove from the pan and set aside in a large bowl.
Boil the orzo: Add the orzo to the boiling water. Cook 8-10 minutes, until al dente. Drain.
Meanwhile, heat a drizzle of oil in the same pan over medium-high heat. Season the salmon on all sides with berbere, salt, and pepper. Cook the salmon 3-5 minutes per side, or until cooked to desired doneness.
Toss the orzo, parsley leaves, and tomatoes into the bowl with the zucchini and corn. Season with salt and pepper.
Serve: Plate the summer vegetable and orzo salad and top with a piece of berbere-spiced salmon. Enjoy!