How To Make Moroccan Salmon By Elizabeth Sutton

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.

Chop bell peppers into thin strips, about a quarter inch thick.

Cut roma tomatoes into six pieces each.

Chop parsley and cilantro coarsely.

Ask the butcher to prepare skinless salmon fillets and cut them into 1.5-inch pieces.

Prep the tomato paste and set aside.

Heat a large pot or sauté pan over medium-high heat with olive oil and about a quarter to half a cup of water to create steam.

Add the chopped bell peppers to the pot and cook for 15-20 minutes until they start to soften.

Once the peppers are soft, add the chopped tomatoes, more water, and more olive oil.

Add whole cloves of garlic, crushed garlic, tomato paste, and salt to taste (about a teaspoon).

In a bowl, mix three tablespoons each of cumin, sweet paprika, and hot paprika, and a small amount of cayenne pepper to create a spice mix.

Cover the spice mix with a combination of olive oil and water until it forms a thick paste.

Once the vegetables are soft, add the spice paste to the pot and cover to cook until the peppers are completely soft.

Add the salmon pieces to the pot and cook for 6-8 minutes until just cooked through, stirring halfway through.

Add the chopped herbs halfway through the salmon cooking time to prevent wilting.

Once cooked, remove from heat and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens