Morrocan Salmon

Anna Vee Aguinaldo



2 Tablespoons olive oil

1 large onion, diced

1 1/2 teaspoons cumin

8 (6-ounce) slices salmon



1/4 teaspoon cayenne pepper

3 cloves garlic, crushed

2 Tablespoons fresh parsley or cilantro, chopped

1 plum tomato, diced

1 (14-ounce) can tomato sauce

1 teaspoon kosher salt

1/2 cup water, if needed




1. Heat oil in a large pan over medium heat. Add onion, and cook for 8 minutes. Reduce heat to low. Add cumin, cook for 3 more minutes.

2. Place fish fillets on the onion mixture. Cook for 3 minutes; turn to coat other side and cook for additional 3 minutes.

3. Prepare the sauce. In a small bowl, mix cayenne pepper, garlic, parsley, tomato, tomato sauce, and salt. Pour mixture over fish. Add water to cover fish (approximately 1/2 cup), if necessary. Cook, uncovered, on low for an additional 15 minutes.




Original recipe was taken from  “Perfect for Pesach – Passover recipes you’ll want to make all year” by Naomi Nachman and Photography by Miriam Pascal