If there is one dish I have eaten my entire life it would be Moroccan fish. No matter the season, Friday nights in my home consist of this delicious fish bathed in a tomato, garlic, paprika based sauce in conjunction with saffron or turmeric water. The truth is when I was little I hated salmon. I remember thinking it tasted too fishy and disliked those bones from the salmon steaks. As I grew into my teen years, only then did I appreciate the taste of salmon, especially the way my mother made it.
|MOROCCAN SALMON WITH CARROTS |
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Prep time 15 min | Cook time 15-20 min | serves 4-6| Pareve
Adapted from my mom
4-6 salmon fillets, skinned
3 small carrots, julienne
1 red pepper, julienne
1 1/2 tbsp of sweet paprika
1/2 cup of vegetable oil
1 tbsp of saffron threads placed
in 1/2 cup of boiling water
1/2 cup tomato sauce
4 garlic cloves
3/4 cup of coriander
chopped, plus more to top
1/2 tsp of cayenne
1/4 marinated lemon OR
juice of 1/2 a lemon
1 tsp of chili
Kosher salt, and ground pepper,
3/4 cup canned chickpeas
To spice it up, add a small chili pepper
1. In a cast iron skillet or heavy bottomed pot on medium heat blend the oil and paprika, as it heats up add in the minced garlic, chili, coriander, cook for a couple of minutes.
2. Add the carrots and red peppers, coating the vegetables thoroughly.
3. Add in the tomato sauce, saffron water. salt and salmon slices.
4. When you place the salmon into the top be sure to coat each slice properly by swirling your pot. you should have a nice red sauce. Lower the heat gradually to low-medium after 3-4 minutes of cooking.
5. Top each slice of salmon with additional coriander. Allow the salmon to simmer at low heat for an additional 5-10 minutes.
6. Serve as soon as possible.