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Berbere spicy salmon fillets

Our Organic Berbere spice blend is inspired by the spicy dishes of Ethiopia rather than the milder, often spice-free cooking of the Moroccan Berberes. This recipe has been kindly provided  by local Brighton & Hove food writer, journalist and all round food enthusiast Charles Nyereyegona

Serves: 2



Berbere salmon recipe


Preheat the oven to 200 degrees C, gas mark 6 Place the salmon skin-side down in a baking dish
Sprinkle over the berbere spice, drizzle over the runny honey and add a splash of the sunflower oil Rub in gently and bake for 10 minutes

How To Serve

Place the over salmon fillet on each dish with a generous side serving of greens or a simple salad. I had mine with a watercress and roasted tomato salad with a blue cheese dressing.

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