Moroccan Salmon | Featuring Naomi Nachman with guest star, renowned Jewish singer Bracha Jaffe

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Trout is often lower in fat while tilapia is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and similar health benefits.

couscous

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa offers more protein and fiber, while rice is a staple and inexpensive.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and fiber, while canned beans are cost-effective.

Cover the bottom of a sauté pan with a thin layer of olive oil and heat until sizzling.

Add whole garlic cloves to the hot oil.

Add 4 to 5 tomatoes to the pan, either whole for chunkiness or grated for a saucier texture.

Add potatoes to the pan, as adapted for creaminess and texture.

Layer in bell peppers and mix.

Add jalapenos, either whole or seeded for less spice, based on preference.

Sprinkle in 1 tablespoon of paprika, 1 tablespoon of cumin, 1 tablespoon of garlic powder, a teaspoon of black pepper, a few flakes of chili pepper, and salt to taste.

Keep the flame on low to prevent burning, adding more olive oil or water if the mixture dries out.

Cover the pan and let it simmer for about an hour, stirring every 20 minutes.

After an hour, add cilantro to the sauce.

Submerge salmon fillets in the sauce and cover the pan.

Cook the salmon for about 15 minutes, covered, on low heat.

Check for doneness by flaking the fish with a fork.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens