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Gallery Moroccan-Style Salmon and Vegetables Recipe Summary prep: 10 mins total: 35 mins Servings: 6
Ingredients Ingredient Checklist 1 tablespoon extra-virgin olive oil 4 garlic cloves, minced 1/4 cup harissa 3 tablespoons tomato paste 1 cup store-bought low-sodium or Homemade Fish Stock or chicken stock 1 sweet potato, peeled, halved lengthwise, and sliced 1/2 inch thick 1 small head cauliflower (about 1 1/4 pounds), cut into florets 1 zucchini, cut into 2-inch sticks (about 3/4 inch thick) 1 summer squash, cut into 2-inch sticks (about 3/4 inch thick) Coarse salt 1 can (15 ounces) chickpeas, drained 4 or 6 skin-on salmon steaks (6 to 8 ounces each) Cayenne pepper 1/4 cup fresh cilantro
Cook’s Notes Serving Idea Arrange salmon and vegetables over couscous or rice, and spoon some broth over each serving.
Gallery Moroccan-Style Salmon and Vegetables
Recipe Summary prep: 10 mins total: 35 mins Servings: 6
Gallery
Moroccan-Style Salmon and Vegetables
Moroccan-Style Salmon and Vegetables
Moroccan-Style Salmon and Vegetables
Recipe Summary prep: 10 mins total: 35 mins Servings: 6
Recipe Summary
prep: 10 mins total: 35 mins
Servings: 6
prep: 10 mins
total: 35 mins
prep:
10 mins
total:
35 mins
Servings: 6
6
Ingredients
Ingredients
- 1 tablespoon extra-virgin olive oil 4 garlic cloves, minced 1/4 cup harissa 3 tablespoons tomato paste 1 cup store-bought low-sodium or Homemade Fish Stock or chicken stock 1 sweet potato, peeled, halved lengthwise, and sliced 1/2 inch thick 1 small head cauliflower (about 1 1/4 pounds), cut into florets 1 zucchini, cut into 2-inch sticks (about 3/4 inch thick) 1 summer squash, cut into 2-inch sticks (about 3/4 inch thick) Coarse salt 1 can (15 ounces) chickpeas, drained 4 or 6 skin-on salmon steaks (6 to 8 ounces each) Cayenne pepper 1/4 cup fresh cilantro
Directions
Heat oil and garlic in a large stockpot over medium heat for 30 seconds. Add harissa and tomato paste. Cook, stirring, until combined, 1 to 2 minutes. Whisk in stock, and bring to a simmer.
Add sweet potato, cauliflower, zucchini, and squash to pot; season with 1/2 teaspoon salt. Steam, covered, until vegetables are al dente, 12 to 15 minutes.
Add chickpeas to pot. Season each salmon steak on both sides with salt and 1/4 teaspoon cayenne pepper. Secure ends of each steak together with a toothpick or wooden skewer. Lay salmon on top of vegetables. Steam, covered, until salmon is slightly firm to the touch, 8 to 10 minutes. Sprinkle with cilantro.
Cook’s Notes Serving Idea Arrange salmon and vegetables over couscous or rice, and spoon some broth over each serving.
Cook’s Notes
Serving Idea Arrange salmon and vegetables over couscous or rice, and spoon some broth over each serving.
Reviews
Add Rating & Review
Reviews
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All Reviews for Moroccan-Style Salmon and Vegetables
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Moroccan-Style Salmon and Vegetables
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
