Spicy Salmon
2-3 lbs salmon, cut into squares
1/4 cup olive oil
2 teaspoons sweet paprika
2 teaspoons coriander
1 teaspoon cumin
3 russet potatoes, sliced into 1/4” rounds
1 large onion, cut into rounds
2 Roma tomatoes
10 cloves garlic, chopped
2 carrots, chopped into sticks
1 red Anaheim pepper
1 green Anaheim pepper
2 tablespoons harissa
4 tablespoons tomato paste
1 cup water
2 teaspoons salt
1 teaspoon pepper
1 can garbanzo beans, drained
1 small bunch Italian parsley
1 small bunch cilantro
Warm oil in a large skillet over medium heat, then add the paprika, coriander and cumin and sauté for two minutes.
Add the potatoes and sauté for a few minutes. Add the onions and sauté until they are translucent.
Add the tomatoes, garlic, carrots and peppers and sauté for five minutes.
Add the harissa, tomato paste and water and stir to combine. Add the salt and pepper, then cover the pot, lower the heat and allow to simmer for a half hour.
Add the garbanzos.
Place the salmon in the sauce and spoon sauce over the salmon.
Arrange the parsley and cilantro around the fish. Cover and simmer over low heat for 45 minutes.
Serve hot with rice.
