Salmon Shakshuka
The cozy warmth of a classic shakshuka but swapped for flaky, buttery salmon.
When you're exhausted but still want something that feels like a 'real' meal, this is your secret weapon. It takes the soul-warming vibe of traditional North African and Middle Eastern poached eggs in spicy tomato sauce and swaps the eggs for tender pieces of salmon. You get all those deep, savory notes from cumin and paprika without the extra step of cracking eggs over hot oil. It’s one pan to wash, 20 minutes of active effort, and a result that feels sophisticated enough for a date night but easy enough for a Tuesday you barely survived.
Ingredients
- 8 oz salmon fillet — cut into large chunks
- 1.5 cup crushed tomatoes
- 2 unit garlic cloves — minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 0.5 tsp chili flakes — adjust for heat preference
- 1 tbsp olive oil
- 2 unit green onions — sliced
- 1 pinch salt
Method
- 1 Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
- 2 Stir in the cumin, smoked paprika, and chili flakes. Let the spices toast in the oil for 30 seconds to release their flavor.
- 3 Pour in the crushed tomatoes. Season with a pinch of salt and simmer the sauce for about 8-10 minutes until it thickens slightly and the flavors meld.
- 4 Nestle the salmon chunks into the simmering tomato mixture. Ensure they are mostly submerged.
- 5 Cover the skillet and cook for 6-8 minutes, or until the salmon is opaque and flakes easily with a fork.
- 6 Top with sliced green onions and serve immediately with crusty bread for dipping.
Variations
- Vegetarian Swap — Replace salmon with chickpeas and extra diced tomatoes for a hearty meatless version.
- Extra Zesty — Add a squeeze of fresh lemon juice at the very end to brighten up the heavy spices.
Notes
If you want even more depth, add a handful of fresh spinach at step 5; it will wilt into the sauce in about 60 seconds.
Equipment that helps
- Large Skillet — Allows for easy simmering and easy cleanup since everything happens in one pan.
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