Now this one's a little bit fancy! Try out this sensational recipe from Teff Tribe for an equally impressive and tasty dish. 

Ingredients

• 4 fillets of salmon or ocean trout around 200 g each.

Citrus glaze:

• Juice of 6 oranges and 2 lemons
• 2 star anise
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1 stick of cinnamon
• 5 tbsp caster sugar

Teff tabouli and dates:

• 300g brown teff grain
• 3 roma tomatoes (medium size)
• 1 Spanish onion (small size)
• 100g parsley
• 8 leaves mint
• 5 dates
• 2 tbsp dried cranberries
• 1 lemon
• Olive oil, salt, and pepper.
• 1 pinch of ground all spices.
• 1 pinch 5 spices mix.

Labne:

• 200g thick yogurt
• 1 tblsp lemon juice
• 1 tbsp olive oil
• 1 pinch salt and pepper
• 1 pinch of zaatar
• 1 pinch of dried mint

Method

1. Pre-heat the oven at 200 degrees Celsius
2. Put all the citrus glaze ingredients together in a pot and cook on a medium heat and reduce down to a quarter
3. Cool glaze down and filter
4. In a pot put a spoon of olive oil and fry the teff grain for around 1 minute
5. Add 1.5 parts of water & cook for around 8 minutes
6. Remove from the stove and rest for another 10 minutes to let the teff let cool down
7. Roast the salmon in the pre-heated oven for around 7 mins or as to your preference
8. Cut the tomatoes in quarters, remove the inside and then dice it
9. Dice the onions, chop the parsley, mint, dates and cranberries and put in a bowl
10. Mix the teff with all of the above tabouli ingredients together and dress with lemon juice, olive oil, salt and pepper
11. Meanwhile, mix all the labne ingredients together and set aside
12. Plate up all ingredients and enjoy.

Recipe by Teff Tribe.