Salmon simmered in a spicy tomato sauce with fresh tomatoes, olives and chick peas. This easy but different fish course comes from Suzy Cohen. “Great for Friday night dinners,” she wrote on the recipe, “A real crowd pleaser!”
Moroccan Salmon from Suzy Cohen
3-4 tomatoes (2 cups diced)
1 can chickpeas (14.5 ounces)
1 small onion, diced
1 can tomato sauce (I used a small can)
1 1/2 cups green olives (I added in some spicy olives)
1/2 cup sliced or 1 cup whole jalapenos (I skipped this because I used some spicy olives along with some not spicy olives; I tend to go mild with peppers, and I would use maybe one minced jalapeno)
salt, pepper, to taste
cilantro, one bunch (I skipped this because my husband isn’t so keen on this herb)
1 lb. salmon, sliced into serving pieces
In a large shallow pot or deep pan with lid, heat enough olive oil to cover bottom. Saute onions until translucent. Add diced tomatoes and cook until soft. Add hot peppers, some sliced and some whole, depending on desired spiciness. Add chick peas, chopped cilantro, olives and tomato sauce. Cover and summer until sauce blend at a low boil.
Take salmon and brush with olive oil and season with salt, pepper, and paprika.
Once sauce is at a low boil, place over the salmon pieces and cover with a bit of sauce. Cover the pot and summer for 30-45 minutes (depending on the thickness of the fish).
Serve hot and garnish with whole jalapenos.