Ayelet’s Moroccan Salmon
Recipe from A Taste Of Pesach 2: Trusted Favorites ▪ Simple Preparation ▪ Magnificent Results
Ayelet shares her Moroccan background with this absolutely scrumptious fish.
1 Tablespoon oil
4 cloves garlic, chopped
1 green 1 red, 1 yellow pepper, all diced
2 jalapeno peppers, diced
4 plum tomatoes, diced
¼ teaspoon salt
Fresh chopped cilantro (checked)
6 pieces salmon filet with skin
Heat oil in a frying pan over medium high heat; sauté garlic for a few seconds. Add all peppers; continue to sauté over low heat for about 30 minute, stirring frequently. Add tomatoes; cook for 10-15 minutes
Preheat oven to 350 degrees
Place fish into a 9 x 13 pan, skin side down. Pour vegetable mixture over fish. Sprinkle cilantro over fish; lay lemon slices on top.
Cover; bake 35 minutes. Best served warm. Garnish with additional fresh chopped cilantro.
Recipe: kosher, fish, Passover