Moroccan Salmon with Chickpeas
Recipe Details
- Serves 6–8
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Ingredients
For the Salmon
- 6–8 salmon fillets
- 1 tsp sea salt
- 1 tsp paprika
- ½ tsp black pepper
- 2 tbsp olive oil
For the Sauce
- ½ cup olive oil
- ½ cup red pepper oil
- 1 jalapeño, sliced
- 10 garlic cloves, sliced
- 1 red pepper, sliced
- ½ cup fresh cilantro, chopped
- 1 tbsp paprika
- 1 tbsp sea salt
- ½ tbsp black pepper
- 1 tbsp cumin
- 1 tbsp turmeric
- 1 can (540 ml) chickpeas, drained and rinsed
- 1 preserved lemon, chopped
- ¼ cup tomato paste
- 2 cups water
Instructions
Step 1 – Marinate the Salmon
Season the salmon with:
- Sea salt
- Paprika
- Black pepper
- Olive oil
Set aside while preparing the sauce.
Step 2 – Build the Base
In a large braiser or shallow pot, heat the olive oil and red pepper oil over medium heat.
Add:
- Jalapeño
- Garlic
- Red pepper
- Fresh cilantro
Sauté for 2–3 minutes until fragrant.
Step 3 – Make the Sauce
In a bowl, whisk together:
- Tomato paste
- Water
- Turmeric
Pour into the pot.
Add:
- Paprika
- Sea salt
- Black pepper
- Cumin
- Chickpeas
- Preserved lemon
Mix gently and bring to a simmer.
Step 4 – Cook the Salmon
Nestle the salmon pieces into the sauce.
Spoon some sauce over each piece.
Cover and cook on low to medium heat for 1 hr and 30 minutes to 2 hours, until the salmon is tender and infused with flavour.
Step 5 – Finish
Sprinkle generously with fresh cilantro before serving.
Serve with challah, couscous, rice, or your favourite Shabbat sides.
Michele’s Tip 💛
The combination of olive oil and red pepper oil creates that signature rich Moroccan flavour and beautiful red colour. This dish is even better when made a few hours ahead, making it perfect for Shabbat preparation.
