With fall well underway, heartier foods are on the menu. These recipes by Elite Jacob are just what the doctor ordered.
Serve this Moroccan fish in a bowl with a side of bread (preferably challah) or serve over quinoa or rice.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Easy Moroccan Fish
Ingredients
- 1 onion, diced
- 1 red pepper, diced
- 1 jalapeño pepper, diced
- 3 garlic cloves, minced
- 3 Tablespoons olive oil
- 1 teaspoon salt
- Pepper
- 1 teaspoon paprika
- 1/2 teaspoon turmeric (or cumin)
- 1 14-ounce can tomato sauce
- 1 cup water
- 1 lemon, juice only
- 1 pound salmon, skinless and cut to 2”x2” squares
- Optional: Chopped parsley to sprinkle before serving
Instructions
- In a large skillet or medium pot with a lid, add the oil and sauté the onions and peppers. Mix gently to make sure they cook evenly. Add the garlic and mix again. Let sauté for 2-3 minutes.
- Season with salt, paprika, turmeric, and pepper. Mix again and cook for another 2 minutes on low-medium heat. Be careful not to burn the bottom.
- Add the tomato sauce, water and lemon juice and mix. Continue cooking until the sauce comes to a soft boil. Taste and adjust as needed. Most likely, you will need to add another teaspoon of salt.
- Season the salmon chunks with two pinches of salt and pepper and add them gently into the pot with the sauce. Cover and let simmer for 10 minutes. Let cool for 15 minutes covered.
- Serve in a bowl with a side of bread (preferably challah) or serve over quinoa or rice.
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