This Moroccan salmon is a big hit dish at L.A.’s lively Israeli Shabbat scene
Moroccan-style salmon is a big hit with Yaniv Cohen’s hundreds of Shabbat dinner guests. Image by Courtesy of Yaniv Cohen
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
-
Preheat oven to 380° and cook the salmon for 15 minutes.
-
Meanwhile, in a large skillet, prepare the sauce: Mix all the ingredients together and cook on a low fire.
-
Take out the salmon and add to skillet; pour the sauce on top of the fish. Add chopped cilantro.
-
Cook on a low fire for ten minutes.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.
If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.
— Rachel Fishman Feddersen, Publisher and CEO
