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Loaded Moroccan Salmon

Fish
Makes: 6 servings

This dish is out of this world—loaded with vegetables, saucy, and bursting with umami flavor. A must-try!

An original Flavor Unfiltered Recipe

Loaded Moroccan Salmon
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Ingredients

  • 6 slices baby salmon
  • 1 red pepper, thinly sliced
  • 1 orange pepper, thinly sliced
  • 2 jalapeños, sliced
  • 5 garlic cloves, chopped
  • 2 shallots, sliced
  • 1 large beefsteak tomato, chopped into chunks
  • 2 heaping Tbsp fresh parsley, chopped
  • 1 Tbsp tomato paste
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1 heaping tsp paprika
  • 1 tsp chili powder
  • ¼ tsp cumin
  • 1 generous tsp onion soup mix
  • 1 tsp sugar
  • Salt and coarse black pepper, to taste
  • 6 oz chickpeas, drained
  • 1 cup water

Directions

  1. Sauté the peppers, jalapeños, garlic, shallots, and tomato for 10–15 minutes, until softened and lightly caramelized.
  2. Add the tomato paste, onion powder, garlic powder, paprika, chili powder, cumin, onion soup mix, sugar, salt, and black pepper. Mix well.
  3. Add 1 cup water and bring to a bubbling simmer.
  4. Add the baby salmon, skin side up, followed by the chickpeas and fresh parsley. Make sure there is enough water to cover the fish.
  5. Cover and cook over low heat for 30 minutes, then turn off the heat, and let sit until cool.
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