Moroccan Spiced Salmon with Chickpeas and Harissa

I’m always reinventing the classic Moroccan Fish! Not because it needs to be redone, but because if I’m going to eat something as often as my heart desires (almost every day🙈) then I need several variations or I’ll get bored of it!

Here we go!
FIRST……you’ll need:

– 2 Salmon fillets, about 6 oz each

– 1 teaspoon paprika

– 1 teaspoon cumin

– salt and black pepper 
Rinse and pat dry your salmon, and season with the spices. Roast (uncovered) in a 450 degree oven about 8 minutes.
Meanwhile……in a bowl mix:

– 4 Tablespoons Red Pepper Paste (mild or spicy, depends on your personal taste)

– 1 cup boiling water

– 1 can chick peas, drained and rinsed

– 3 garlic cloves, crushed

– 1 teaspoon paprika

– 1 teaspoon cumin

– salt and black pepper

– 1/4 cup cilantro, coarsest chopped

Mix well so the red pepper paste dissolves and pour over the salmon fillets. Place back in the oven (uncovered) another 6-8 minutes until the “Harissa” is bubbling and reduced a bit

Serve with a wedge of lemon.


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