Salmon with Teff Polenta






4-6 servings


4-6 servings

This recipe’s bold flavors, colors, and contrasting textures make for a party in your mouth. It’s a breeze to prepare and will likely end up a fixture in your dinner repertoire.

Prep Time: 20 minutes | Cook Time: 45 minutes

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Preheat the oven to 400 degrees.

Bring the coconut milk to a boil then stir in the teff, ginger, and a pinch of salt. Lower the heat and simmer uncovered, stirring frequently, for 15-20 minutes until the coconut milk is absorbed and the teff is the texture of soft polenta.

In a small bowl, stir together the spice mixture ingredients and set aside.

Place the tomatoes, bell pepper, and shallot in a large baking dish with a pinch of salt and pepper and half of the oil. Toss to coat and spread in an even layer. Transfer to the oven and cook for 15 minutes.

Remove from the oven and stir, then nestle in the salmon. Drizzle the remaining oil over the salmon and sprinkle with salt and pepper, then coat the top of the salmon with the spice mixture and use your hands to distribute it evenly.

Return the baking dish to the oven and cook for 15-20 minutes, until the fish bounces back when you press a finger into the center of it.

While the salmon is cooking, toast the mustard seeds. Place a small bowl next to the stove and heat a small skillet over medium-low heat. Add the mustard seeds to the skillet and toast, stirring or shaking the pan frequently, until the seeds pop and turn gray. Transfer the seeds to the small bowl.

Divide the teff between plates and place the salmon on top of or alongside it. Stir half of the mustard seeds into the compote then place a large spoonful of the compote on each plate. Serve immediately with a wedge of lime, a sprinkle of the remaining mustard seeds, and cilantro.

Gluten-Free Salmon Recipe with Teff Polenta


Teff Ingredients

½ cup Maskal Teff grain

1 ½ cups full fat canned coconut milk

1 teaspoon minced ginger

Scant ¼ teaspoon sea salt

Spice Mix

1 tablespoon brown sugar and coconut sugar

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon ground fenugreek

¼ teaspoon salt and pepper, each

Salmon and Vegetable

1 pint cherry tomatoes, stems removed

2 red, orange or yellow bell peppers, cored, seeded and cut into matchsticks

1 medium shallot, thinly sliced

1 ½ pounds salmon filet, cut into portions

2 tablespoons avocado oil, or melted coconut oil

½ teaspoon brown mustard seeds

⅓ cup loosely packed cilantro leaves

1 lime

Sea salt

Freshly ground black pepper

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