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
Ingredients
Ingredients
- 2 decent size salmon fillets
- 1 x teaspoon runny honey
- sunflower oil
- Pinch of Organic Berbere spice blend
Method
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.