Ema's Moroccan Salmon Recipe

This recipe is a first course I rely on for pretty much every dinner party at my home, and is often a dish I bring to potlucks at friends' homes. Maybe because it feels like home to me, as it was a signature rotating dish that my mother made throughout my entire childhood and beyond, or maybe because it's quick and easy to make - but still impressive. Before sharing, I must extend deep gratitude to my Ema (Hebrew for "mom") for preserving culture through food, and for nourishing us so well! Though traditionally made with a white fish, my Ema has been opting for salmon since moving stateside 45 years ago, and we love it just like that. 

⋒ 1-2 lbs of salmon fillets (this should be for 4ish servings but if you have 2 lbs of fish go with the higher quantities below) 

⋒ 1/2 bell pepper, finely sliced 

⋒ 1/2 lemon, thinly sliced 

⋒ 1/2-1 bunch cilantro, finely chopped

︎⋒ 1/3 bunch parsley, finely chopped

⋒︎ 1-2 tbsp of ghee (I love using Golden Ghee for this one! My mom favors Savour)

︎⋒ 1/2-1 tsp salt to taste 

︎⋒ 1 1/2 tsp cumin

︎⋒ 1/4 tsp black pepper

⋒ 1 1/2 tsp chili powder

︎⋒ 1 tsp turmeric (omit if using Golden Ghee)

⋒︎ 1-2 tbsp harissa, depending how SPICY you like it. My favorite is by Casablanca Market 

⋒︎ 3/4-1 C boiling water

⋒︎ Juice of 2 lemons

⋒︎ 2-4 cloves garlic, minced 

⋒ Add all spices and ghee to a bowl of boiled water, mix well until all is integrated 

⋒ To a pan, add the sauce mixture, cilantro, parsley, garlic, bell pepper, lemon juice and lemon slices 

⋒ Cover and simmer on low for 15 minutes 

⋒ Add the fish, scooping the contents of the pan onto the fillets as much as possible. 

⋒ Cover and cook on low for 10-15 minutes, depending how thick cut the fish is

⋒ Enjoy with rice and a big scoop of sauce