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EthiopianAuthentic Cuisine

Salmon Tibs

Serves 4 to 6 Entree seafood, Fish

Salmon Tibs

Salmon Tibs is a beloved dish found in the bustling urban restaurants of Ethiopia, where aromas of sizzling spices invite diners to gather. This home-cooked version retains the straightforward and generous flavors reminiscent of a family meal, capturing the essence of everyday Ethiopian dining with its vibrant, welcoming spirit.

Expect tender chunks of salmon infused with the warmth of niter kibbeh and the piquancy of awaze paste, complemented by the freshness of ginger and chilies. The dish is a harmonious blend of spice and freshness, where each bite is a balance of aromatic rosemary and juicy tomatoes. Serve it with injera, allowing the flatbread to soak up the rich, flavorful juices.

Ingredients

  • 600 g (1 1/3 lb)salmon fillet — cut into cubes
  • 1red onion — cut into wedges
  • 3 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 2green chilies — slit lengthwise
  • 2tomatoes — cut into wedges
  • 3 tbspniter kibbeh
  • 2 tbspawaze paste
  • 1 sprigfresh rosemary — optional
  • 1 tspfine salt
  • as neededinjera — for serving

Method

  1. Begin by cutting the 600 g (1 1/3 lb) salmon fillet into bite-sized cubes, about 1-inch each. Pat the pieces dry with paper towels to ensure a good sear. Heat a heavy skillet over high heat until it is almost smoking, which will help in achieving a nice crust on the salmon.
  2. Add 3 tablespoons of niter kibbeh to the hot skillet. Once the butter is melted and fragrant, carefully place the salmon cubes in a single layer. Sear them hard without moving for about 1-2 minutes until the sides touching the pan are golden brown, then flip to sear the other sides. This will keep the salmon juicy inside.
  3. While the salmon sears, slice 1 red onion into wedges, mince 3 cloves of garlic, grate 1 tablespoon of fresh ginger, and slice 2 green chilies. Add these aromatics to the skillet with the salmon, tossing gently. Cook until the onion edges start to char and the garlic and ginger release their aroma, about 2-3 minutes.
  4. Stir in 2 tablespoons of awaze paste and add 2 chopped tomatoes. Mix everything well, allowing the tomatoes to soften and the awaze paste to coat the salmon and vegetables. Cook for another 2-3 minutes until the sauce begins to cling to the salmon and the mixture is vibrant and glossy.
  5. Season the dish with 1 teaspoon of fine salt and add 1 sprig of fresh rosemary. Stir gently to combine, letting the rosemary infuse its aroma into the dish. Serve the Salmon Tibs sizzling hot with injera, allowing the flavors to meld beautifully as you enjoy.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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