Spicy Salmon
1 2-3 lb fillet of salmon, cut into 2” squares
1/3 cup extra-virgin olive oil
8 large garlic cloves, finely chopped
2 large yellow onions, finely sliced
3 tsp sea salt
1 tsp ground black pepper
2 Tbsp sweet paprika
1 Tbsp turmeric
2 tsp garlic powder
4 Roma or plum tomatoes, sliced into thin circles
5 Tbsp tomato paste
1 jalapeño, cut into half and seeded
2 cups water, divided
6 small russet potatoes, sliced into 1/4” thick circles
4 medium carrots, sliced into 2” batons
Drizzle of olive oil
1 tsp hot paprika
1 tsp turmeric
1 bunch cilantro
In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 2-3 minutes. Add the onions and sauté until softened, about 3 minutes.
Season the onions with salt, pepper, paprika, turmeric and garlic powder, then stir well. Add the tomatoes and the tomato paste and sauté for two minutes.
Pour 1 cup of water into the skillet and stir to mix well, then bring the sauce to a slow boil.
Place the potatoes in a single layer, then add the carrots to the outer edges of the skillet. Nestle the salmon pieces over the potatoes. Add the remaining water. Drizzle olive oil over the salmon, then season with additional paprika and turmeric.
Place the cilantro over the salmon, cover tightly and simmer over low heat for about 15 to 20 minutes.
