Winter cooking loves Hawaij Masala. Created in collaboration with London-based food and culture storyteller Nadir Nahdi, this Yemeni-Pakistani-inspired blend is fragrant and warming to the max, combining cumin, coriander, turmeric, black pepper, cinnamon, green cardamom, cloves, and a touch of nutmeg. While the rich depth of the blend is absolutely made for long-cooked and braised deliciousness—like Nadir’s Fahsa Pot Pie and my Caramelized Cabbage with Hawaij Braised Beans—it’s become one of my fave blends to amp up quick, sheet pan dinners.
The meal that’s become a regular in my weeknight rotation is this Hawaij-Lime Salmon & Sweet Potatoes. First, the sweet potatoes are cut in big, chunky rounds, seasoned with Sirārakhong Hāthei Chilli, and given a headstart in the oven. Then, salmon fillets are nestled in, topped with a mixture of brown butter, Hawaij Masala, lime juice and zest, and maple syrup, and popped back in to bake to rosy, medium perfection. Because the salmon is so quick-cooking, I like blooming the spices in fat before baking to ensure the masala transforms into the best, most flavorful version of itself (read: no raw spice taste!).
While everything is baking, thinly sliced cucumbers are tossed with serrano peppers, cilantro, lime juice, and olive oil for a crunchy, fresh topping. The end result is sumptuous, spiced salmon, deeply caramelized, custardy rounds of sweet potato—that soak up some of that brown butter goodness (SWOON), and bright, zippy bites of cucumbers, AKA sheet pan dinner bliss. Oh, and did I mention it comes together in just 30 minutes?
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