Moroccan-Israeli Style Salmon is a flavorful, dairy-free (parve) recipe of fish simmered in a delicious tomato and red pepper sauce inspired by a Moroccan-Israeli Fish recipe.
While the original dish originated in Moroccan cuisine, it was brought to Israel by Moroccan Jews and adapted into Israeli food culture.
This recipe is made with salmon, but you can make it with any fish you like, although the classic Moroccan-Israeli adaptation calls for tilapia (or other solid white fish).
It’s an amazing pescatarian and dairy-free (parve) meal for all fish lovers!
The majority of Moroccan Jews in Israel are the descendants of Jews that immigrated to Israel from Morocco.
Before the establishment of the State of Israel, the British put a quota on the amount of Jews that could immigrate to Israel, so most of the immigration was considered “illegal.” However, many Jews risked their lives to flee their countries of origin, including Arab and Muslim countries, such as Morocco.
Because the Muslims were against the establishment of the State of Israel, after the declaration of the state and the civil war that followed, life became more difficult for the Jews of Morocco, because the Muslims would attack Jews as a result. This brought about a wave of immigrants to Israel from Morocco, as did every Arab-Israeli war that followed.
So, during the 1950s and for decades afterward, waves of Moroccan Jews immigrated to Israel.
Morocco was once the home of the largest Jewish community in the Muslim world. However, by the time of the Yom Kippur war, the majority of Morocco’s Jews had immigrated to Israel, and they brought their delicious cuisine with them.
The original Moroccan fish recipe was brough to Israel during that time and was adapted to became a part of Israeli food culture by using tilapia, which was more readily available and less expensive, instead of sea bass or grouper.
You can make the sauce very spicy, mildly spicy or with no spice at all.
A little about Israeli cuisine
Some people complain about cultural appropriation in cuisine when food from one country is attributed to another country.
“Israeli cuisine” is mostly Middle Eastern (as opposed to Eastern European food) that was brought to Israel by Jews when they fled or were expelled from Muslim countries and moved to Israel mostly after the declaration of the State of Israel (collectively known as Mizrahi Jews).
Recipes were passed from generation to generation, and although decades have passed, the foods are still known by the culture they came from, and everyone seems to have their own way of making them.
That said, there are many variations of pretty much any “Israeli” recipe because of background, custom, or even just taste. When choosing a recipe, one has to know what actually constitutes a main ingredient—what makes the dish what it is—and what is left up to individual taste.
So, find the recipes you like with the ingredients you prefer, add your own twists, and בתאבון (pronounced: b’te’ah’vone, literally translated, “with appetite”)!
And salmon nutritional value!
And so do tomatoes!
And here’s a little information about bell peppers!
Bell peppers come in different colors, such as green, red, orange, yellow (the most common)…and, believe it or not, white brown, striped, and purple.
Peppers are commonly used in foods, salads, as side dishes, toppings or – if you are like my son – a snack.
Red peppers are actually ripened green peppers and because they do so gradually, you may see peppers that are both green and red at the same time. Red peppers sweeter in flavor than the green, which are more acidic and a little bitter. Red peppers can be used in the production of paprika.
“Permagreen” don’t turn red, but rather stay green even after they ripen.
Orange and Yellow peppers are their own varieties and have a gentle, sweet taste.
Bell peppers contain almost no protein at all and are almost entirely made of water, with a small percentage of carbohydrates. They are rich in vitamins C, B6, K, A, and E as well as some minerals and antioxidants. The different colored peppers contain different vitamins and nutrients, and they are all very low in fat.
What does it mean when recipes say “to taste” about an ingredient?
The best way to calculate what your taste is with a recipe that you are not yet familiar with is to first taste the dish and then add the “to taste” ingredient GRADUALLY, a little at a time—a splash of this or a pinch of that—until the dish is just the way you like it.
Make sure to stir the ingredient after each time you add it so that the flavor will distribute evenly and become part of the dish. Then taste again. Repeat until you reach your personal preference.
What does it mean when a recipe says that an ingredient is “optional”?
If an ingredient is “optional,” it means that you can add it in or not based on your own preference. An optional ingredient can be flavor related (i.e., salty, sweet, spicy, etc.), appearance related (garnish), or even something like nuts or chocolate chips in baking.
Recommended seasonings and spices
- salt (my recipes use regular table salt)
- ground black or white pepper
- granulated garlic or garlic powder (I prefer granulated)
- onion powder
- sweet paprika and/or sweet pepper flakes (paprika is ground dried red pepper, pepper flakes are crushed dried red pepper)
- hot paprika, hot pepper flakes, or cayenne pepper (moderately spicy dried ground chili pepper) for those occasional spicy dishes
- ground turmeric
- ground cumin
- ground cinnamon
- ground ginger
- ground nutmeg
- ground cloves (for pumpkin flavors)
- sugar (granulated)
- brown sugar
- chicken consommé powder / beef bouillon powder (regular or vegetarian)
- onion soup mix
- onion flakes (substitute for fresh onion—3 tablespoons for 1 medium onion).
- various herbs
- additional spices to adapt taste to preference
Weather can have an effect on some of the spices and on the chicken consommé powder, so I keep as many of the seasonings in the refrigerator or freezer as I can, and I keep everything tightly closed in containers.
What is needed for this recipe?
I hardly ever meal plan, so I like to keep a cupboard full of seasonings, spices, veggies, and canned goods in my kitchen to use whenever the mood strikes.
But these are all you need to have on hand to make this recipe even last minute!
salmon
diced tomatoes (canned or fresh)
red bell pepper
granulated garlic
tomato paste
sweet paprika
chili pepper flakes or hot pepper flakes, optional
ground turmeric
salt
oil for frying
Want to try another Moroccan-Israeli dish? Try Easy Moroccan-Israeli Meatballs with Olives!
Easy Moroccan-Israeli Style Salmon
Salmon simmered in a delicious, dairy-free tomato and red pepper sauce.
Ingredients
- 2 pounds filleted salmon without skin
- 1 28-ounce can diced tomatoes (or 4 - 5 medium tomatoes, chopped or diced)
- 1 red bell pepper
- 1 tablespoon granulated garlic
- 2 tablespoons tomato paste, slightly heaped
- 2 tablespoons sweet paprika
- 1 tablespoon chili pepper flakes or hot pepper flakes (for extra spiciness) or to taste (optional)
- 1 teaspoon ground turmeric
- 1/2 tablespoon salt (or to taste)
- 1 1/2 cup water
- oil for frying
Instructions
- Coat the bottom of the pot with a thin layer of oil.
- Cut the sweet pepper into thin strips and lightly fry on a medium heat.
- Add tomatoes, granulated garlic, tomato paste, paprika, turmeric, water, salt, and chili or hot pepper flakes if desired.
- Cook for approximately 20 minutes or until everything has become a chunky sauce.
- Add the salmon and poach until cooked through.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 570Total Fat: 33gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 143mgSodium: 1174mgCarbohydrates: 16gFiber: 6gSugar: 8gProtein: 53g