Editorial sample recipeSenegaleseintermediateGluten-FreeDairy-FreeHalal

Senegalese Hibiscus Glazed Salmon Fillets

Name: Senegalese Hibiscus Glazed Salmon Fillets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Senegalese
Ingredients: 4 fillets salmon fillets, 6 oz each, skin-on; 0.5 cup dried hibiscus flowers, bissap; 1 cup boiling water; 3 tbsp honey; 1 tbsp fresh ginger, grated; 2 tbsp olive oil; 0.5 tsp garlic powder; 0.75 tsp salt

Crispy pan-seared salmon finished with a tangy-sweet hibiscus and ginger reduction inspired by traditional Senegalese bissap.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Tart Glaze Reduction

Concentrating steep herbal tea with natural sweeteners to create a vibrant glaze for pan-seared fish.

Instructions

Step 1: Steep the dried hibiscus flowers in 1 cup of boiling water for 10 minutes, then strain the tart red liquid into a small saucepan and discard the solids.
Step 2: Add honey and grated ginger to the hibiscus tea. Simmer over medium heat for 8 to 10 minutes until reduced to a syrupy glaze.

Step 3: Pat salmon fillets dry with paper towels. Season skin and flesh evenly with garlic powder and salt.

Step 4: Heat olive oil in a large skillet over medium-high heat until hot and shimmering.

Step 5: Place salmon skin-side down in the pan and sear undisturbed for 4 to 5 minutes until skin is crisp.

Step 6: Flip fillets over, pour the hibiscus glaze over the top, and cook for another 3 to 4 minutes until the salmon is cooked through and shiny.

Step 7: Spoon the hot pan glaze over the fillets once more before serving.

Cooking tips

Strain the hibiscus tea thoroughly so your glaze remains smooth and shiny.
Patting fish dry before searing guarantees a delightfully crispy skin.
Original home-cooking adaptation inspired by Senegalese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in