1/7/20

Quick & Easy: Salmon Shakshuka


I debated posting a recipe for Quick & Easy: Salmon Shakshuka because the photo turned out somewhat fugly, but then decided to just go ahead and write about it because the flavor was phenomenal. Yes, I'm not exaggerating.

It all started Saturday morning when I was watching The Kitchen on The Food Network. Michael Symon was the guest and showed his version of shakshuka. Instead of poaching eggs in the tomato sauce, however, he poached white fish!

I thought it was a brilliant idea, and thought I can do something similar with a piece of salmon I had in the refrigerator. I gave my recipe a Mediterranean flavor profile. 


Quick & Easy: Salmon Shakshuka
Serves 1

Ingredients
2 teaspoons olive oil
1/2 small onion, sliced
1 orange pepper, sliced
2 garlic cloves, sliced
1 Serrano pepper, sliced
14-15 ounce can crushed tomatoes
salt & pepper
4-6 ounce salmon filet, skin removed
1-2 tablespoons capers

Directions
1. Heat olive oil in a large skillet. Add onions, pepper, garlic, and Serrano pepper, and saute for 7 minutes until the vegetables have softened.
2. Add crushed tomatoes, season with salt and pepper, and simmer for 5 minutes.
3. Nestle in the salmon filet, and continue to simmer, with a cover on, for 5 minutes.
4. Add capers. Serve.

This dish was fresh and spicy and so satisfying, but without making me feel heavy. I highly recommend you give it a try!

Options: you can add olives instead of capers. You can also add other vegetables such as zucchini.

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