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Parve
Easy
4-6 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
The one thing I find myself getting stuck on when it comes to the Tishrei season is fish recipes. I serve fish at every meal, but I don’t want it to become monotonous. This recipe, with its burst of color and flavor, looks beautiful when plated and will definitely be the change you’re looking for!
4–6 slices salmon
4 tablespoons olive oil
4 shallots, finely diced
4 cubes Gefen Frozen Garlic
2 jalapeño peppers, sliced
2 cups grape tomatoes, sliced
1 15-ounce (425-gram) can chickpeas, drained
1/2 cup olives with pimentos
1 heaping tablespoon capers, optional
2 tablespoons tomato paste
1/2 cup Tuscanini White Cooking Wine
1 cup Manischewitz Vegetable Broth (or you can mix 1 tablespoon soup mix and 1 cup water)
1/2 cup chopped cilantro, plus a bit more for garnish
1 teaspoon shawarma spice
1/2 teaspoon chili powder
salt, to taste
pepper, to taste
Heat oil in a deep skillet. Sauté shallots until translucent. Add garlic and sauté until combined and fragrant.
Add jalapeño peppers, grape tomatoes, chickpeas, olives, and capers and sauté for five minutes. Add tomato paste, wine, broth, cilantro, and spices and bring to a boil.
Once boiling, add salmon, cover, and simmer for 15 minutes. Uncover and baste, then cover and simmer for an additional 10 minutes.
To serve, sprinkle with some fresh cilantro for garnish.
Photography by Chay Berger
Food Styling by Leah Hamaoui
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