Berbere in Mind
Ethiopian Clay-Baked Salmon with Spiced Tomato, Garlic, and Onion
65 minutes
Serves 4
DinnerAfricanDairy-freeNut-freeSoy-free
Herb's take
Inspired by Ethiopian tagine-style stews, this dish layers salmon with tomatoes, garlic, onions, and a fragrant berbere spice blend in a clay tagine for deep, slow-cooked flavor. You’ll learn the gentle art of steam-braising fish, where patience (and a sealed pot) rewards you with meltingly tender results.
Equipment needed
- Clay tagine
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in the base of your clay tagine over medium-low heat and add the sliced onion. Cook, stirring occasionally, for 8-10 minutes until very soft and golden.
- 02Add the minced garlic and sauté 1 minute, just until fragrant.
- 03Stir in the berbere spice blend, ground coriander, ground cumin, and grated ginger. Toast the spices for 1 minute, stirring constantly.
- 04Add the chopped tomatoes and tomato paste, then stir to coat everything in the spices.
- 05Pour in the water, kosher salt, and black pepper. Stir well, bring to a simmer, and cover the tagine with its lid.
- 06Reduce heat to low and cook for 25 minutes, letting the sauce thicken and the flavors meld.
- 07Nestle the salmon fillets into the bubbling sauce, spooning some tomatoes and onions over the top. Replace the tagine lid.
- 08Continue simmering for 18-20 minutes, until the salmon is just cooked through and flakes with a fork.
- 09Remove from heat, uncover, and drizzle with lemon juice. Scatter with chopped cilantro before serving.
- 10Serve the tagine hot, straight from the clay pot, with injera or rice alongside if desired.
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