How to Make Moroccan Salmon With Vegetables and Chickpeas | Moroccan Salmon Skillet With Charmoula

Don’t forget to SUBSCRIBE, LIKE, and SHARE My Videos! FOLLOW ME: -FACEBBOK:   / allmeditaste   INSTAGRAM:   / allmeditaste   E-mail: [email protected] Other Fish Recipe:    • Moroccan Baked Fish Recipe With Charmoula ...   Moroccan Salmon with vegetables and chickpeas is one of the most delicious way you can prepare your salmon. It’s loaded and filled with garlic, tomato, and flavorful spices. It’s a comfort meal that comes together in one pan. It’s a simple Salmon recipe made with carrots, mini sweet pepper, chickpeas, tomatoes, and medley with aromatics and warm Moroccan spices. The Moroccan “Charmola” marinade takes the Salmon in this recipe to a high level and makes each bite irresistible. It’s very easy to make and healthy dinner that everyone will love it and enjoy it. This recipe is a winner and will become your favorite once you try it! INGREDIENTS 2 lbs wild caught salmon fillet skin on (cut it into 6 portions) 3 to 4 carrots 1lb mini sweet pepper (red, orange, yellow) Half green bell pepper (sliced) 1 can chickpeas 2 medium tomatoes (sliced) 1 lemon (sliced) ½ cup green pitted olives ½ cup garlic cloves 2 jalapeno green peppers Ingredients for Marinade “Charmola” 2 Tbsp chopped parsley, 2 Tbsp chopped cilantro 1 Tbsp paprika, 1 tsp ground cumin, ½ tsp black pepper, 1 tsp chilli pepper, 1 tsp salt, 4 crushed garlic cloves, 2 Tbsp fresh squeezed lemon juice (from 1 lemon), 3 Tbsp extra virgin olive oil, and ¼ cup water. INSTRUCTIONS STEP 1: Preparing the Ingredients 1. Pat dry your salmon with paper towel, place it over your cutting board skin side down and use a sharp knife to cut the fillet into 6 even portions, or you can cut it based on how many people you are serving, 2. Peel 4 medium carrots, cut the tips off, then cut them into 3 pieces, remove the core, then cut them into medium size to sticks, 3. Use 1 lb mini sweet pepper (red, yellow, and orange) cut the end, cut them into halves then remove the seeds, 4. Cut the green bell pepper into half, I’m using only half today, remove the seeds, then slice it to medium size to sticks, 5. Slice the 2 tomatoes without peeling them or seeding them, 6. Cut the lemon into thin slices, 7. You will also need 1 can chickpeas drained, 2 green jalapenos and 2 mini sweet red pepper, STEP2: Preparing the Charmoula marinade 8. In a medium bowl place 2 Tbsp finely chopped flat leaf parsley, 2 Tbsp finely chopped cilantro, add 1 Tbsp paprika, 1 tsp ground cumin, ½ tsp black pepper, ½ tsp chilli powder, 1 tsp salt, 5 crushed garlic cloves, 2 Tbsp fresh squeezed lemon juice, 3 Tbsp olive oil, ¼ cup water, and mix well to combine, STEP3: Cooking the Salmon and the vegetables 9. Over medium heat place a large nonstick skillet, add 2 Tbsp olive oil, once it’s hot add the carrots sticks, ½ cup garlic cloves, and mix, then add the mini sweet pepper the green pepper sticks to the pan and mix, cover the pan and sauté for 5 min, 10. Add the chickpeas to the other ingredients cover the pan and saute for another 5 min, 11. Now pour half of the Charmoula marinade over the vegetables and the chickpeas and mix until all the ingredients are well coated with the marinade, cover the pan and cook for 10 min, 12. Place the tomato slices over the vegetables add the salmon fillets, add lemon slices, jalapenos pepper, red mini sweet pepper, then pour the remaining charmoula marinade over the salmon and the other ingredients, cover the pan and cook for 20 min over low/med heat or until fully cooked through, 13. From time to time check the pan and make sure there is enough water, 14. Once it’s done add ½ cup pitted green olives, 1 Tbsp finely chopped parsley, cover the pan and cook for another 3 min, 15. That’s all, our Moroccan Salmon skillet is ready to serve, 16. Serve it immediately while it’s still hot with crusty bread or Homemade Moroccan bread, 17. Bon Appetit! So Yummy! Thanks For Watching! MUSIC: Music: Uplifting Corporate Background by Homulus Tunes   / homulus-tunes   Video Link:    • Video