Salmon with Matbucha

Malzemeler

4 tablespoons extra-virgin olive oil, divided

3 teaspoons grated lemon zest, divided, plus 2 tablespoons lemon juice

3 teaspoons sweet paprika, divided

2 teaspoons harissa paste OR ground cumin, divided OR both

Kosher salt and ground black pepper

Four 6-ounce center-cut salmon fillets (each 1 to 1¼ inches thick), patted dry

14½-ounce can whole peeled tomatoes, crushed by hand

1 cup roasted red peppers, patted dry and sliced

3 medium garlic cloves, thinly sliced

½ cup pitted black OR green olives, roughly chopped OR ¼ cup drained capers OR a combination

Optional garnish: Chopped fresh cilantro OR flat-leaf parsley OR thinly sliced jalapeño chili OR a combination

Yöntemler

In a small bowl, stir together 2 tablespoons oil, 1 teaspoon lemon zest, 1 teaspoon paprika, ½ teaspoon harissa (and/or cumin, if using), ½ teaspoon salt and ¼ teaspoon pepper. Rub this mixture all over the salmon and set aside.

In a 12-inch nonstick skillet over medium-low, combine the remaining 2 tablespoons oil, the tomatoes with juices, roasted peppers, garlic, the remaining 2 teaspoons paprika and the remaining 1½ teaspoons harissa (and/or cumin, if using). Cover and cook, stirring occasionally, until the mixture is thick and jammy, 10 to 15 minutes.

Stir in the remaining 2 teaspoons lemon zest. Nestle the salmon fillets skin side up in the tomato mixture. Re-cover and cook until the thickest parts of the fillets reach 120°F or are translucent at the very center when cut into, 6 to 8 minutes.

Remove the pan from the heat. If desired, carefully peel off and discard the skin from each fillet, then transfer the fillets to individual plates, flipping them skin (or skinned) side down. Return the sauce to simmer over medium. Add the olives and lemon juice, then cook, stirring, until heated through, about 2 minutes. Taste and season with salt and pepper. Spoon the sauce over and around the salmon.

Notlar

Matbucha is a North African cooked “salad” made with olive oil, garlic, tomatoes, sweet peppers and spicy chilies. With a jammy, spoonable consistency, it typically is served as a dip or spread, but we think it makes a delicious sauce that complements the richness of salmon. In our matbucha, we use roasted red peppers, which are sweet and silky straight out of the jar, and we ratchet up the complexity with some harissa paste (and/or cumin) and chopped olives (and/or) capers. Serve with crusty bread or warm flatbread for dipping into the sauce.