Spicy Authentic Moroccan Salmon - a Taste of Casablanca!

5.00 (3)
⏱ 37 mins 🍽 6 pieces of Salmon, 6 serving(s) 🏷 Southwest Asia (middle East)

This traditional Moroccan salmon dish originates from Casablanca. Fresh salmon fillets are gently cooked with bell peppers, tomato, turmeric, and whole garlic cloves in a lightly spiced sauce, finished with fresh parsley and green chilli. It's a simple yet impressive main course, ideal for sharing with guests. The recipe yields a fragrant, saucy result that pairs beautifully with rice, hummus, and pita bread for a complete meal.

Spicy Authentic Moroccan Salmon - a Taste of Casablanca!

Ingredients

  • 1 teaspoon canola oil
  • 1 red bell peppers or 1 orange bell pepper, chopped
  • 1 big tomatoes, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 teaspoon turmeric
  • 6 pieces salmon, fresh or 6 pieces salmon, thawed
  • 1/2 cup water
  • 1 green chili pepper, cut into strips (for especially spicy peppers, take out the seeds for a lighter spice)
  • 1/4 cup fresh parsley, finely chopped
  • 7 garlic cloves, pealed and whole (or to your taste)

Method

  1. Heat the canola oil and cook the chopped bell pepper until it begins to soften.
  2. Mix in the chopped tomato and continue to cook for 3 minutes.
  3. Stir the salt, pepper, and turmeric into the vegetable mixture.
  4. Lay each salmon piece in the pan, turning to coat with the spices, then rest them on the vegetables.
  5. Reduce the heat and pour in roughly 1/2 cup of water to come halfway up the salmon.
  6. Scatter the chopped parsley over the fish, then add the whole garlic cloves and chilli pepper strips to the water.
  7. Partially cover the pan and leave to cook for 30 minutes, until the liquid reduces to a saucier consistency and the fish is a light pink colour.

Nutrition (per serving)

Sodium392500 mg

Recipe details

CategorySouthwest Asia (middle East)
AuthorP.Doze