Name: Moroccan Sweet Pepper & Garlic Salmon
Yield: 6 servings
Ingredients: 6 Fresh skin-on Atlantic salmon fillets (center-cut); 2 Red bell peppers (sliced into strips); 1 Jalapeño pepper (seeded and sliced); 8 Fresh garlic cloves (peeled whole); 1 bunch Fresh cilantro (chopped); 2 tbsp Moroccan paprika in oil; 1 tsp each Ground cumin & Turmeric; 0.25 cup Olive oil; 2 tbsp Lemon juice; 0.75 cup Water

Preparation Steps

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In a wide skillet or saute pan, heat olive oil over medium heat. Add pepper strips, whole garlic cloves, and jalapeño.

Sauté peppers and garlic for 6-8 minutes until softened and fragrant.

Add Moroccan paprika, cumin, turmeric, salt, and pepper to the oil. Stir constantly for 1 minute to bloom spices.

Pour in water and lemon juice. Bring sauce to a gentle simmer.

Layer half the chopped cilantro into the simmering sauce.

Place salmon fillets skin-side down into the pan. Spoon sauce continuously over the salmon.

Cover skillet tightly with lid, reduce heat to low, and cook for 15-18 minutes until salmon is tender.

Garnish with remaining fresh cilantro and serve warm with challah dipping sauce.

Rabbinic Culinary Tips

• Using Moroccan Paprika in oil gives the sauce an authentic deep crimson shade and silken texture.

• Serve alongside fresh Moroccan chrein or garlic dips.

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