Saida’s Kitchen cook-in sauces are for quick and easy recipes that take you on a culinary adventure around the fabulous flavours of Africa. Being a coastal country, Somalia is known for its abundance of seafood
and fish. This Somali Salmon Recipe with Rice & Vegetables combines the West’s most popular fish
with the flavours of east Africa.
Our Somali tagine Sauce was prepared from Saida’s family recipe inspired by east Africa’s sweet and tangy flavours: a traditional spice blend, green jalepeños, sultanas, green peppers – and a dash of tamarind for sourness. When the sauce is rubbed over the salmon part-way through the cooking it infuses the Maraq flavours and makes a super-delicious and distinctive dish.
Here, we have served the salmon with flavoured rice and vegetables, you could equally well serve it with a salad and bread or other accompaniments of your choice.
Add some fresh or powdered chilli to spice up your Saida’s Kitchen tagine sauce to your liking.
- 1 jar of Saida’s Kitchen Somali tagine sauce
2 tbsp olive oil or coconut oil
One medium onion peeled and finely diced
1 garlic clove minced
100g basmati rice
2 salmon fillets
Small bunch of coriander, chopped.
1 head of broccoli for 2 people, cut into florets and stem pieces
2 carrots, cut into rounds 50g green peas.
Salt and pepper
200ml boiling water
1 lime, cut into segments for serving
- Heat the oil in a deep pan on the stove top at low heat add the onion and garlic, cook until softened. Stir in the rice, add 200ml boiling water, and a pinch of salt and pepper. Cover and continue cooking on a low heat for 10-12 mins until the rice is cooked and is flavy.
- While the rice is cooking, heat your grill to medium, and brush a baking tray with a little of the oil. Place salmon onto the tray and cover with foil to steam in the oven for 4-5 mins.
- Using a teaspoon, apply a generous coating of SAIDA’S KITCHEN Somali tagine sauce to the part-cooked salmon and return the fish to the oven, on a low heat for a further 2 to 3 mins, or until the salmon is cooked through.
- Steam or boil the broccoli and carrots for 2 to 3 minutes, adding peas halfway through cooking, then drain the water from the vegetables.
- When all three elements of the dish are cooked, check the seasoning and season the dish further, if required, garnish with chopped coriander and lime halves and serve hot with the basmati rice.