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Heavenly Stove Cooked Moroccan Salmon
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
½-3/4th 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.
2 Comments
Hi – I’d like to try this recipe, but there’s something that isn’t clear to me. When you say “one jalapeno, halved,” does that mean you just cut the jalapeno in half and add it that way? What about removing the seeds? I’ve never seen a recipe before using a jalapeno pepper (or more than one) which doesn’t specify that it has to have the seeds removed and then be chopped, so pardon me if I don’t quite understand what’s intended here. Thank you.
Hi dear Rachel, I’m here to help! Yes, I basically take an jalapeno and cut it in half. I LOVE spicy food, so I don’t remove the seeds. But you can totally remove them if you’d like. Moreover, Feel free to use only half or a quarter of an jalapeno, if you don’t want the sauce to be too spicy. You can also slice it if it feels more natural to you. Hope I was able to help.