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Berbere-Spiced Salmon

Berbere-Spiced Salmon

with Summer Vegetable and Orzo Salad

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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.

Tags:Eat First
Allergens:FishWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Salmon

(ContainsFish)

1 unit

Zucchini

4 ounce

Grape Tomatoes

1 unit

Shallot

1 unit

Corn on the Cob

¼ ounce

Parsley

1 teaspoon

Berbere

6 ounce

Orzo Pasta

(ContainsWheat)

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2686.128 kJ
Calories642 kcal
Fat30 g
Saturated Fat4 g
Carbohydrate52 g
Sugar10 g
Dietary Fiber6 g
Protein46 g
Cholesterol80 mg
Sodium32 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Large Bowl
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

Boil the orzo: Add the orzo to the boiling water. Cook 8-10 minutes, until al dente. Drain.

4

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.

5

Toss the orzo, parsley leaves, and tomatoes into the bowl with the zucchini and corn. Season with salt and pepper.

6

Serve: Plate the summer vegetable and orzo salad and top with a piece of berbere-spiced salmon. Enjoy!