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.
Enjoy!!!