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Berbere-Spiced Salmon

Berbere-Spiced Salmon

Berbere-Spiced Salmon

with Summer Vegetable and Orzo Salad

Recipe Development TeamPublished on July 26, 2016

3.2

(5.1K customers rated)

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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:

Fish

•Wheat

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Salmon

(Contains: Fish)

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

(Contains: Wheat)

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories642 kcal

Energy (kJ)2686.1 kJ

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

•Pot

•Large Bowl

•Large Pan

•Strainer

Instructions

Prep

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.

Cook the vegetables

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.

Cook the salmon

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.

Toss the salad

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!

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