SALMON with PEPPERS AND CHARMOULA
Guest recipe from Michele Scicolone's
(author of The Mediterranean Slow Cooker)
1 medium Onion
1 large Red bell pepper, cut into narrow strips
1 large Yellow bell pepper, cut into narrow strips
Salt and freshly ground black pepper
1/2 cup Water
1/2 cup Chopped fresh cilantro
1 large Garlic glove, chopped
1 tsp Ground cumin
1/2 tsp Paprika
1/3 cup Olive oil
2-3 Tbl Fresh lemon juice
1 thick Salmon fillet (about 2 pounds), cut into 6 serving pieces
1 Scatter the onion and bell peppers in a large slow cooker and sprinkle with salt and pepper to taste. Add the water. Cover and cook on high for 1 hour.
2 In a food processor, combine th cilantro, garlic, cumin, paprika, and salt to taste. Process until finely chopped. Add the oil and lemon juice. Taste for seasonings.
3 Place the salmon in the slow cooker. Spread half of the sauce over the fish. Cover and cook on low for 45 minutes to 1 hour, or until the salmon is cooked to taste. (To test for doneness, make a small cut in the thickest part. the fish should appear slightly translucent.)
4 Remove the salmon with a slotted spoon. Serve with the remaining sauce.
Servings: 6
To learn more about Michele Scicolone's The Mediterranean Slow Cooker, click here.
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