Blackened Berbere Salmon

INGREDIENTS

• Spice mix: Use pre-grounded spices or ground them yourself.
• 3 tbsp smoked paprika
• 1 tbsp red pepper flakes
• 2 tsp cumin
• 1 tsp coriander
• 1 tsp cardamom
• 1 tsp turmeric
• 1 tsp Himalayan salt
• 1 tsp fenugreek
• 1 tsp black pepper
• 1/2 tsp cloves
• 1/2 tsp allspice
• 1/2 tsp ginger
• 1/2 tsp cinnamon

East African Lentils

• 1 cup Green Lentils
• 3 cups veggie or chicken broth
• 2 ½ cups diced onions
• 8 cloves garlic, minced
• 1 ½ tbsp fresh ginger, minced
• 1 cup diced carrot
• 1 cup diced tomato
• 1 tbsp of tomato paste
• 3 tbsp Berbere Spice Mix
• 1 tsp Himalayan salt
• 4 tbsp olive oil

Blacked Berbere Salmon

• 1 lb of salmon
• 2 Tbsp of Berber spice mix
• Olive oil
• ½ Tsp Himalayan Salt

Garnish

• Fresh Italian parsley
• Fresh cilantro
• Slices of lemon
• Viburnum Coral Tuile

INSTRUCTIONS

• Spice mixture: Either use ground spices or ground them yourself. Mix all spices together and set aside.
• Lentils: In a large pot, saute onions, carrots, garlic, & ginger in olive oil until tender (5 mins). Add 3 tbsp of the Berbere spice mixture. Saute for 2 mins & add broth, lentils, diced tomatoes, salt, & tomato paste. Bring to a boil, reduce heat to a simmer, cover. Allow cooking till tender (30 mins). Make sure to check to mix when needed. Uncover, cook off any extra liquid.
• Salmon: Cut into 3-inch slices, coat with olive oil & spice mixture. Cook on an iron skillet on med-high, 2-3 mins, flip to the skin side cook 3-4 mins.
• Make a bed of lentils & add salmon on top & garnish!