Moroccan Imperial & Coastal
Spicy Moroccan Salmon - Casablanca
Pan-cooked salmon, red bell peppers and big tomatoes, warmed with turmeric and chilli.
37 min · Serves 6 · Easy
6
Ingredients
Method
Start cooking mode- Prep 7 min · Cook 30 min · 37 min total
- easy
- 1
On High heat, sauté the bell pepper in the canola oil until semi-soft. Add the tomato, and sauté for another 3 minutes.
- 2
Add the salt, pepper, and turmeric to the vegetables, and stir. Coat the pieces of Salmon with the spices by placing each piece in the pan, flipping them, and leave them on top of the vegetables.
- 3
Lower the heat to medium, add enough water to cover the vegetables and salmon half way (about ½ cup).
- 4
Place the parsley on top of the salmon, and add the garlic and chilli peppers to the water.
- 5
Cover half way, and cook for 30 minutes or until the water lowers and becomes more of a sauce, and the fish turns a light pink.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
