Moroccan Salmon

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Salmon fillets simmered in a Moroccan sauce of tomatoes, garlic, and spices.

Course Main, Main Course

Cuisine Jewish, Middle Eastern, Moroccan

Keyword moroccan salmon, spicy salmon

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 531kcal

Author Ksenia Prints

Equipment

large pot with lid
Sharp Knife
Cutting Board
Mixing Bowl
wooden spoon

Ingredients

4–5 salmon fillets skinless and boneless
1 red bell pepper sliced into thin strips
4–5 ripe tomatoes thinly sliced
1 head garlic cloves separated and peeled
1 bunch fresh cilantro chopped and divided
½ teaspoon sweet paprika plus more for the spiced oil
¼ teaspoon turmeric plus more for the spiced oil
1 19 ounce can chickpeas drained
2 jalapenos deseeded and sliced, use fewer for milder heat
½ cup canola oil
Salt to taste

Instructions

Heat a little oil in a wide pot over medium heat. Add the red bell pepper slices and sauté until softened. Stir in the sliced tomatoes and let them release their juices, creating the base of the sauce.
Add the whole peeled garlic cloves. Lower the heat and allow them to cook gently until soft and fragrant, blending into the sauce.
Stir in ¼ of the chopped cilantro, paprika, turmeric, water, chickpeas, and sliced jalapenos. Cover the pot and let it simmer on low heat so the flavors meld together.
In a small bowl, whisk together canola oil, paprika, turmeric, salt, and the remaining chopped cilantro until smooth and vibrant red.
Dip each salmon fillet into the spiced oil, coating it thoroughly. This helps the fish stay moist and soak up the flavor as it cooks.
Nestle the coated salmon fillets into the simmering sauce. Pour any leftover spiced oil over the fish. Cover and continue cooking on low heat until the salmon is tender and flakes easily with a fork.

Video

Nutrition