Today I'd like to share this recipe with you as, omg, this is the best one so far and trust me, if this is going to end up on your plate - you sure can get another thick from your bucket list :p
Salmon fillets are poached in a spicy tomato - paprika based sauce in this Moroccan salmon recipe. And (with me, liking all sort of spices), It sure is spicy and delicious, and a monthly staple in our house.
Salmon fillets get cooked in a spicy paprika based sauce with hot red peppers (I used yellow this time too and sure you can use the green ;)), warm spices like cumin and turmeric, and fresh herbs. The sauce and veggies are delicious even on their own and crispy salmon ...omg. With the sprinkle of fresh or dried cilantro on top, sure is a winner.
Sometimes I make my own chapatis to go with it, but the stew on its own is amazing high option meal if you do not want to be left with full heavy stomach but still satisfied fully.
And the veggies I use? In the picture below,
You may see many variations of this recipe online. However I love using salmon, but grew up eating this dish with tilapia, my dad used to make. I also like to add carrots and sweet potato for some added veggies, and sometimes I even add chickpeas, or lentils (green or red or both).
This recipe can also be made with various types of white fish, and adjusted to your liking for spiciness. I love to add hot paprika and crushed chilis too and few slices of lemon which add delicious flavour, too!
Ingredients you’ll need for this recipe:
- Salmon fillets
- Veggies (bell pepper (I used yellow and red), carrots, sweet potato, stem celery, cabbage turnip, garlic and red onion
- Dried cilantro
- Olive oil
- Tomato paste and fresh chopped tomatoes (I love cherry tomato)
- And all sort of spices, such as, paprika, hot paprika, salt, cumin, turmeric, ginger, cardamom, crushed chilis, pepper.
How to make 'my style' Moroccan salmon stew?
Trust me, this recipe comes together easily in just a few simple steps.
- Start by slicing up your veggies and sauteeing them in olive oil for a couple of minutes (I like to add some salt and pepper to it). Add the spices and tomato paste and mix together for another couple of minutes.
- In the meantime fry garlic and onion in olive oil until slightly brown.
- Start adding the mix of veggies ( you have prepared previously)
- Pour in the water and cilantro, then cover the pot to let the veggies cook for approx.15 minutes (low heath). Here’s where I like to adjust the the rest of the spices and add some 'spiciness'.
- Once the veggies are tender, place the stew on side.
- Prepare the salmon fillets ( I like to separately cook, fry the in the pan until crispy - spices as you wish :)). When salmon is ready. Add stew and cover salmon fillet in it.
They should be covered at least 3/4 of the way through with the sauce. Spoon the sauce over each fish fillet, then cover the pot to let it simmer for 20-25 minutes :p (almost there, gosh I am so hungry again just by writing this up ;)). Make sure salmon should flake easily with a fork when ready.
I like to finish this off with fresh lemon juice before serving (or add piece of lemon ;)).
This recipe definitely took a little practice to get just right, mainly because my dad doesn’t write down recipes and cooks from the heart (the best kind of cooking) and so I do this the exactly the same way. Put your heart where your dish is (kind off ;)).
I’m so excited to share my version 'my style' of Moroccan salmon stew with you, and hope you guys love it as much as we do!
Let me know if you tried and perhaps share a photo, I'd love to see it.
Buon apetite!
Until next time, S.
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