Moroccan Salmon

This is a great, flavorful recipe that helps you put a lot of veggies in your diet in a non-traditional way. It makes a great main meal, but its also good to make as an appetizer (with smaller pieces of fish) for a Shabbat meal as an alternative to gefilte fish, or any sort of company meal where you may want to do a fish course as well as a meat course. This can also be made with tuna steaks, or any other type of thick fish. It probably would not work as well with a flaky white fish, as the fish would fall apart.

One thing you will need to make sure you have in advance, and if you have a Middle Eastern food store in your area, you are lucky, but if not, you can purchase the magic ingredient here. Israeli Fish Seasoning.

Seriously, this is a MAGICAL ingredient. Not only for this dish, but any time you feel like sauteeing, baking, or grilling ANY type of fish--this seasoning works. It has paprika, cumin, garlic powder, and who knows what else in it. It's inexpensive and a little goes a long way. You will NOT be sorry you've added it to your spice cabinet if you make seafood at all!

So, down to the brass tacks of the recipe.

Total Prep Time: 15 minutes

Total Cook Time: 30 minutes

What you will need:

1 lb salmon filets (when you shop for salmon, I recommend trying to buy fresh, never frozen, wild caught salmon if it is available and affordable. If only farmed salmon is available, then try and get the leanest pieces you can, as farmed salmon is notoriously fatty and often doesn't have the same great flavor as a wild salmon. Also try and get thinner pieces, as the thicker it is the harder it is to get an even cook time).

3/4 of a yellow onion

1 red bell pepper

1/2 green bell pepper

handful of cilantro, chopped roughly

2 tbsp tomato paste

1 can chickpeas, drained

Israeli fish seasoning!

1 1/2 tbsp olive oil (not pictured, I know, I know)

Rinse the salmon filets and pat dry.

Chop your onions and bell peppers roughly, in large strips.

In a 12 inch non-stick frying pan (with a lid), heat your olive oil on medium high heat. When it is hot, dump your onions in and sautee for approximately five minutes, until they begin to become translucent. 

Toss in one or two shakes of the fish seasoning to coat the onions, then stir and let cook for an additional minute. Then add the red and green peppers, and continue to cook for approximately five additional minutes, adding another shake of the fish seasoning and stirring.

After the peppers begin to soften, pour in the drained chickpeas. Mix well in the frying pan so the vegetables are evenly distributed. Let cook for an additional 5 minutes.

In a measuring cup with approximately 3/4 cup of water, mix 2 tbsp of tomato paste. Pour over the vegetables, and stir to make sure the vegetables and sauce are evenly distributed.

Lay your salmon filets on top of the vegetables, then give some generous shakes of the fish seasoning on the salmon. Put your roughly chopped cilantro on the fish and sprinkle on other vegetables.

Reduce the heat to a medium or medium-low heat, and cover tightly. Let cook without disturbing it for approximately 10-12 minutes. Return, and check the fish to make sure it flakes in the thickest part and is done.

If it's done, then serve and enjoy!