Spicy Authentic Moroccan Salmon - A Taste Of Casablanca!

• 1 teaspoon canola oil
• 1 red bell peppers or 1 orange bell pepper, chopped
• 1 big tomatoes, chopped
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 teaspoon turmeric
• 6 pieces salmon, fresh or 6 pieces salmon, thawed
• 1/2 cup water
• 1 green chili pepper, cut into strips (for especially spicy peppers, take out the seeds for a lighter spice)
• 1/4 cup fresh parsley, finely chopped
• 7 garlic cloves, pealed and whole (or to your taste)

1. On High heat, saute the bell pepper in the canola oil until semi-soft. Add the tomato, and saute for another 3 minutes.
2. Add the salt, pepper, and turmeric to the vegetables, and stir.
3. Coat the pieces of Salmon with the spices by placing each piece in the pan, flipping them, and leave them on top of the vegetables.
4. Lower the heat to medium, add enough water to cover the vegetables and salmon half way (about 1/2 cup).
5. Place the parsley on top of the salmon, and add the garlic and chilli peppers to the water.
6. Cover half way, and cook for 30 minutes or until the water lowers and becomes more of a sauce, and the fish turns a light pink.

canola oil, red bell peppers, tomatoes, salt, ground pepper, turmeric, salmon, water, green chili pepper, fresh parsley, garlic

Taken from www.food.com/recipe/spicy-authentic-moroccan-salmon-a-taste-of-casablanca-444229 (may not work)