One of they myths I would like to dispel is that a good home cooked meal takes a lot of time. I threw this dinner together in about 30 minutes. Simple to make and delicious to eat, what’s not to love? Berbère spices were in both the greens and topping the salmon. The slightly crunchy polenta with a creamy inside went nicely with both. I added the roasted tomatoes for a pop of color and sweetness.
Berbère Spiced Creamed Greens
Servings | Prep Time | Total Time
4 10 minutes 20 minutes
INGREDIENTS
- 2 cups zucchini, shredded
- 1 cup frozen kale or other greens, chopped
- 1 Tbsp Berbère spice mix
- ½ cup half and half
- 2 Tbsp butter
- Salt and pepper to taste
DIRECTIONS
Heat medium sized pan over medium-high heat and add butter until until melted. While the pan is heating wrap your zucchini and kale in a clean kitchen towel and wring the excess liquid out. Add the berbère spice mix to the butter, stir, then add the zucchini mix. Cook for approximately 5 minutes or until heated through. Pour in half and half and continue to cook until liquid reduces by half. Season to taste with salt and pepper. Serve immediately.
Honey drizzled Berbère Salmon
Servings | Prep Time | Total Time
4 5 minutes 20 minutes
- 1 tsp oil (I use avocado oil)
- 1 tsp-1 Tbsp Berbère spice mix (more spice will add heat)
- 1 fillet wild red salmon, fresh or frozen, defrosted
- 1 Tbsp honey
DIRECTIONS
Heat large cast iron to high heat, then add oil. While pan is heating, use a towel to pat dry your salmon. Sprinkle salmon with Berbère spice mix. Place salmon, skin side up, in pan. Brown slightly, five to seven minutes. Flip the salmon over and finish cooking until the salmon is just done through, about five more minutes. You will know it’s finished when you are able to flake it with a fork. Drizzle with honey and serve immediately on top of pan fried polenta.
Adrift Gardens 