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Recipe by Esty Wolbe

Shakshuka Moroccan Salmon

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Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

 

Ingredients

Shakshuka Moroccan Salmon

  • 29.2 ounces shakshuka sauce, or an equal amount tomato sauce and salsa

  • 14 ounces Tuscanini Chickpeas, drained and rinsed

  • 1 and 1/2 pounds salmon fillets

  • 1 lemon, sliced

  • 1/4 cup chopped fresh cilantro

Directions

Prepare the Shakshuka Moroccan Salmon

1.

In a large saucepan, with a lid, add shakshuka sauce and chickpeas and heat through on medium flame.

2.

Add salmon and lemon slices and lower the flame. Cover and simmer eight to 10 minutes.

3.

In the last minute or two of cooking, sprinkle cilantro over the top, then replace the cover and continue to cook until the salmon is cooked through.

About

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Shakshuka Moroccan Salmon

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Miri Taub
Miri Taub
3 months ago
Yiska Sarah
Yiska Sarah
2024 years ago

Looks great!

Laya Teich
Laya Teich
2 years ago

This looks really good, but what a pity that jarred shakshuka sauce is used instead of freshly made. Here in Australia, we tend to make things from scratch. Approximately how long should it take for the salmon to cook through?

Raquel
Raquel
Reply to  Laya Teich
2 years ago

Depends on how big/thick your pieces are. Esty cut her pieces in half and cooked it for around 10-12 minutes