12 oz. Chilean salmon loin fillets, skin removed, cut into 3 ounce strips,
1/2 oz. Kosher salt
1/4 oz. Harissa Powder (substitute hot paprika or cayenne pepper)
2 oz. Extra-virgin olive oil
4 oz. Yellow Onion, diced
1 oz. Garlic cloves, minced.
1 Ea. Red bell pepper, medium size, charred, peeled, seeded. *
1 Ea. Yellow bell pepper, medium size, charred, peeled, seeded.
1 Ea. Poblano pepper, charred, peeled, seeded.
1 tsp. Ground cumin
1 tsp. Sweet paprika
1/2 tsp. Turmeric
¼ tsp. Cardamom
1 Can Plum tomatoes with their juices (28 oz.),
1 Can Chickpeas (15.5 oz.)
4 ea. Large Eggs
Salt and Pepper to taste
Cutting Board, Chef’s Knife, Large Stainless Bowl. Saucepan, Blender
Method of Preparation
Season salmon with kosher salt and harissa powder (option – place on skewers)
Place olive oil in saucepan, add yellow onion, garlic, sweat over medium heat until tender.
Add peppers, cumin, paprika, turmeric, and cardamom to saucepan and cook over medium heat until hot. Add plum tomatoes with juices and bring to mild simmer.
When pepper and tomato mixture is hot, place and blender and pulse until smooth, return puree to saucepan.
Add chickpeas to puree and season with salt and pepper – this completes the Shakshuka.
To serve, broil salmon in toaster oven for 4 minutes. Add eggs to Shakshuka and gently poach. Spoon one egg of Shakshuka onto each plate. Top with salmon. Serve with toasted pita bread.
*Char peppers over an open flame on a grill or stovetop or substitute with store-bought roasted peppers.
**Shakshuka is a North African and middle eastern one-pot pepper, tomato, and egg dish.
All our Salmon recipes utilize widely available ingredients that are often prepackaged for safety and hygiene, are easy to prepare, nutritious, and delicious. If you have questions email us at firstname.lastname@example.org