This was a new flavor combination for me. I love Ethiopian food. I tried to mix my own blend of spices but next time I am going to hunt for Berbere with all my might. Lesson learned...
Anyway, Ethiopian lentils. This is a dish that you will eat and it will comfort you. Right now you think I am being dramatic, I know you are. But honestly, this dish can do it. Even though I know the Berbere would have been better than my spice blend it was still really good. Since lentils are a bit humble I thought the silky texture of the salmon would compliment it well. It was a great weeknight meal.
Broiled Salmon with Ethiopian Red Lentils
inspired by Cooking Light May 2010
2 TBS of canola oil
2 cups red onion, diced
3 garlic cloves, minced
2 TBS tomato paste
1 TBS spice blend
(1/2 tsp ginger and 14 tsp each of paprika, chipotle pepper, allspice, cloves)
1 1/2 cups chicken broth
1 1/2 cups water
1 cup red lentils, rinsed and drained
1/2 tsp salt
2 TBS fresh cilantro, chopped
2 salmon fillets, rinsed and patted dry
1 TBS olive oil
1/4 tsp salt and pepper
1/2 tsp of paprika
Heat canola oil over medium heat in a medium sauce pan. Add the onions and cook until tender, about 10 minutes. Add the garlic and tomato paste, cook for 2-3 minutes stirring frequently. Add the spice blend and combine well. Add the chicken broth and water. Bring to a simmer and add the lentils. Simmer over low heat for about 35 minutes, stirring occasionally. Add the salt and cilantro.
Preheat the broiler. Prepare a broiler pan with cooking spray. Brush fillets with olive oil. Sprinkle with salt, pepper, and paprika. Place under the broiler for about 10 minutes.
Plate lentils with salmon fillet on top. Garnish with fresh cilantro. Enjoy!