SAIDA MIA cooking pastes are for scratch-cook 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. So in this recipe I have combined the West’s most popular fish with the sweet and sour flavours of my Somali Maraq-style paste.
My SAIDA MIA Maraq-style paste includes a traditional spice blend, green peppers, mango, dates and a little tamarind to give the sourness, when the paste is rubbed over the salmon part-way through the cooking it infuses the Maraq flavours and makes a super-delicious and different dish.
Here, I have served the salmon with flavoured rice and vegetables, you could equally well serve it with a salad and bread or other appropriate accompaniments.
All SAIDA MIA sauces and pastes have a gentle medium heat. Add fresh or powdered chilli to spice them up to your liking.
Ingredients & Prep
- 1 jar of SAIDA MIA Maraq-Style Paste
- 2 tbsp good quality oil
- One medium onion, peeled and finely diced
- 1 garlic clove minced
- 100g basmati rice
- 2 salmon fillets
- 1 red chilli, deseeded and finely chopped
- Small bunch of coriander, chopped
- Salt and pepper
- Broccoli for 2 people, cut into florets and stem pieces
- 2 carrots, cut into rounds
- 1 lime, cut into segments for serving
Cook & Serve
- Heat 1 tbsp oil in a pan on medium heat
- Heat the oil in a deep pan on the stove top at medium heat
- Add the onion and garlic, cook until softened
- Stir in the rice, add 300ml boiling water, and a pinch of salt. Cover and cook for 10-12 mins until the rice is tender
- 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 grill for 4-5 mins
- Using a teaspoon, coat the part-cooked salmon with the SAIDA MIA Maraq-Style Paste, the chilli, coriander and remaining oil
- Place under the grill for a further 4-5 mins, or until the salmon is cooked through
- Steam or boil the broccoli and carrots for 3-4 minutes, adding peas half way through cooking, then drain
- When all three elements of the dish are cooked, season the dish, and serve garnished with lime halves