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Yes, she baked for the Queen of England.
For this simple skillet dinner, we borrowed from “In Bibi’s Kitchen” by Hawan Hazan. Instead of mackerel, we use salmon fillets and pair them with a saucy mix of vegetables simmered in coconut milk. A small measure of curry powder, a stand-in for the Somali spice blend called xawaash, flavors the dish and gives the sauce a pale golden hue. Serve with steamed rice.
6-ounce center-cut salmon fillets
Kosher salt and ground black pepper
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