Moroccan salmon with saffron 


Moroccans have the custom to eat fish Friday night as a starter before the many more dishes that come after without mentioning the cooked salads that come as an appetizer. I always make a different fish every week and try to keep it simple. 
This dish can be made with salmon or any type of white fish, but I don’t recommend using cod – it falls into pieces after cooking it. 
  • 1 large tomato 
  • 1 red pepper cut in thin strips 
  • 3 cloves of garlic minced 
  • Parsley cilantro 
  • Paprika 
  • Saffron 
  • Preserved lemon
  • 1 tsp of vegetable oil 
In a large pot, put the oil, spices, pepper, tomato cut in small, parsley and cilantro. 
Mix everything with a spoon, add the salmon and toss it so it can be mixed with the spices, add a few tablespoons of water. 
Add on top the cilantro, parsley, saffron and one preserved lemon diced in small. 
Cook for about 20 min on a low fire.