Moroccan-salmon by the Forward

This Moroccan salmon is a big hit dish at L.A.’s lively Israeli Shabbat scene

It’s like the Bachelor, but louder, more heymishe and with hummus. While the TV series puts one man in a mansion with a bunch of women and conjures up lots of tears and arguments, Yaniv Cohen’s real-life series of massive Shabbat dinners fed tens of thousands of people over the years. This Moroccan-style salmon is one of his guests’ favorite dishes. The community Cohen built up around himself also won him a wife in the end. He originally started hosting because he loved Shabbat, but he was always looking for love, and he found it in Sapir Elady, 26. They will marry in March.

Ingredients

8 skinless salmon filets

¼ cup oil

4 tomatoes

2 potatoes

1 carrots

1 can tomato sauce

1 can garbanzo beans

2 red peppers

4 hot peppers (red and green)

3 dried hot chili peppers

Garlic

Chopped cilantro

Paprika, salt, pepper, fish seasoning

Instructions

  1. Preheat oven to 380° and cook the salmon for 15 minutes.

  2. Meanwhile, in a large skillet, prepare the sauce: Mix all the ingredients together and cook on a low fire.

  3. Take out the salmon and add to skillet; pour the sauce on top of the fish. Add chopped cilantro.

  4. Cook on a low fire for ten minutes.

Moroccan salmon a big hit at L.A. Israeli Shabbat scene

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This Moroccan salmon is a big hit dish at L.A.’s lively Israeli Shabbat scene

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