Salmon Mansafed Skillet
Want that rich, aromatic spice of a traditional feast without the hours of simmering?
Look, we get it—you're tired. You want something that feels like a warm hug but doesn't require you to spend your entire evening over a stove. This Salmon Mansaf takes the core flavor profile of the beloved Jordanian dish—think savory spices and fragrant herbs—and applies them to fillets for a lightning-fast dinner. It’s rich, satisfying, and hits those deep savory notes without the complicated prep. Expect bold flavors and a beautiful sear on the fish in under 20 minutes. It's your shortcut to a 'slow food' vibe on a fast week.
Ingredients
- 2 unit salmon fillets
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric
- 1 tsp cinnamon
- 1 pinch crushed red pepper flakes
- 4 unit garlic cloves — minced
- 1 tsp dried oregano
- 0.5 cup whole milk rice — pre-cooked or instant
- 2 tbsp lemon juice
Method
- 1 Pat the salmon fillets dry and rub both sides with a mix of olive oil, cumin, coriander, turmeric, cinnamon, and red pepper flakes.
- 2 In a large skillet over medium-high heat, add 1 tbsp of the oil. Sear the salmon for 4-5 minutes per side until golden and cooked through.
- 3 Remove salmon from the pan and set aside. In the same pan (don't wash it!), add the remaining olive oil and sauté the minced garlic for 1 minute until fragrant.
- 4 Stir in the rice, oregano, and a pinch of salt. Sauté for 2 minutes to toast the grains slightly.
- 5 Stir in the lemon juice and fold the salmon back into the rice mixture.
- 6 Let sit for 1 minute before serving. Top with extra lemon wedges if you're feeling fancy.
Variations
- Vegetarian Swap — Replace salmon with thick slices of cauliflower roasted with the same spice blend.
- Faster Rice — Use a microwave-ready pouch of rice to cut your prep time down even further.
Notes
For a more authentic 'Mansaf' experience, serve over a bed of toasted pita bread instead of (or in addition to) the rice.
Equipment that helps
- Cast iron or heavy skillet — Maintains steady heat for a perfect sear on the fish.
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