Heavenly Stove Cooked Moroccan Salmon

Published by Bat-El at October 27, 2017

Ingredients

8-10 fresh salmon portions
1 bunch cilantro- washed/ cleaned and chopped
6-8 carrots- cut into sticks
1 big red bell peppers- cut into strips
1 jalapeño- halved
8 garlic cloves- coarsely chopped
1 tomatoes- peeled and finely chopped
½-3/4^th cup grapeseed OR light olive oil
2 Tbsp sweet paprika
1 tsp turmeric (flat)
1-2 tsp pink Himalayan salt
2 cups cold water

There are few ways which I prepare my Moroccan fish. This recipe though is straight from my mom’s kitchen. I can not forget the appetizing aroma of the fresh cilantro and garlic cooking away in the early hours of Friday morning. Memories of warmth and love through such simple, basic fresh ingredients that makes all the difference in the world. Just as I did, you are now invited to fall in love with this practical Moroccan dish that will make your Friday night table even more special.

Instructions

1) Place the cut carrots in a wide pot. Add the red bell pepper, garlic, jalapeño, and tomatoes.

2) Sprinkle the paprika, turmeric, and salt. Add the oil and mix very well until all the ingredients are coated with the spices.

3) Add water, and start arranging the fish making sure the pieces are not too close to one another.

4) With a spoon pour some of the sauce on the fish and generously sprinkle fresh cilantro on top (you may add some more garlic and red bell pepper for color and extra flavor). Shake the pot and bring to a boil.

5) Once boiled, COVER, reduce the flame almost to the lowest possible and cook until all the water has evaporated and you are left only with a nice thick sauce. During the cooking process shake the pot and make sure the fish is coated with the oil. You may need to do it few times.

To give it an extra boost of color and flavor you may place the pot it in the oven, uncovered for 5 minutes, 375 F.

Note: It is crucial that you use a fresh fish that was never frozen or it will get dry during the cooking process. Make sure you clean your fish with fresh lemon first.

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What a practical way to eat the food you want in a $What a practical way to eat the food you want in a fraction of the time! Life changing! Fun Pan-Sheet Falafel Triangles For A Lazy Week Night [ INGREDIENTS ] 2 cups dried chickpeas- must be soaked in water overnight (up to 24 hours) 8 garlic cloves 1 big onion- peeled and cut into 4 2 big handfuls of fresh cilantro 2 handfuls parsley ½ jalapeno pepper (optional) 1 tsp baking soda 1 lemon zested and juiced 2-3 Tbsp olive oil 1-2 tsp ground cumin 1 tsp sweet paprika ¼ tsp cinnamon 1-2 tsp salt Pepper [ INSTRUCTIONS ] Preheat oven to 420 F. 1). Place the lemon juice, oil, onion, garlic, cilantro, parsley and spices, jalapeno in a food processor and pulse until finely chopped. You’ll get a wet mixture similar to chimichurri sauce that smells amazing. Transfer that to a big bowl and set aside. 2). Wash the chickpeas very well and place in a food processor. Pulse until you get small tiny crumbles and transfer to the mixed herbed bowl. (If your food processor is small, do a few batches if needed.) 3). Once everything is in the bowl, add the baking soda and adjust spices and salt. 4). Prepare a baking sheet lined with parchment paper, drizzle a little olive or grapeseed oil, and transfer the falafel mixture. Flatten it with your hands and try to get about 1/3 of an inch thickness. 5). Now take a sharp knife and cut into squares. Then cut in the middle of each square in order to get a triangle. Just like cutting baklava. Drizzle a tiny bit more oil on top. 6). Place in the oven and bake for 12 minutes. At this point, the falafel is baked halfway through. Remove from the oven and let cool for 10 minutes or more. 7). Take a sharp knife and separate all the triangles. Arrange them with space so the edges will get crisp up on the second baking round. 8). Make sure your oven is still on 420 F. and place back the separated falafel triangles. Bake for 10 minutes more or until golden. If your falafel is too thin it will burn out fast. So make sure you watch it closely. 9). Serve with many fresh condiments such as Israeli salad, pickles, drizzle lots of tahini and whatever comes to mind! #falafel #sheetpandinner #bakedfalafel #israelicuisine #Israelifood$

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