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Recipe by Chaya Surie Goldberger

Mediterranean Salmon

Parve Parve
Easy Easy
4-6 Servings
Allergens

No Allergens specified

Ingredients

Mediterranean Salmon

  • 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


Wine Pairing

Netofa Latour White

Directions

1.

Heat oil in a deep skillet. Sauté shallots until translucent. Add garlic and sauté until combined and fragrant.

2.

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.

3.

Once boiling, add salmon, cover, and simmer for 15 minutes. Uncover and baste, then cover and simmer for an additional 10 minutes.

4.

To serve, sprinkle with some fresh cilantro for garnish.

Credits

Photography by Chay Berger
Food Styling by Leah Hamaoui

Mediterranean Salmon

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Rivkah
Rivkah
4 months ago