Buttery salmon replaces eggs in this version of the tomatoey North African dish shakshuka. It’s the ultimate one-pan meal. Serve with crusty bread or flatbread to soak up the deeply flavoured sauce. And this is one of the rare seafood dishes that can be served as leftovers. The flavour of the sauce becomes even more complex, and it works to keep the salmon moist. Simply reheat in a skillet over medium-low heat.
1 Tbsp (15 mL) grapeseed oil or sunflower oil
1 red onion, thinly sliced
1/2 tsp (2 mL) salt
1 large red bell pepper, thinly sliced
3 garlic cloves, thinly sliced
2 Tbsp (30 mL) tomato paste
1 tsp (5 mL) dried thyme
1 tsp (5 mL) fennel seeds
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) red chili flakes
3/4 cup (180 mL) red wine
1 – 28 oz (796 mL) can whole peeled plum tomatoes
Zest of 1 lemon
2 Tbsp (30 mL) red wine vinegar
1/2 cup (125 mL) pitted and halved green olives
4 – 6 oz (170 g) pieces skinless wild salmon
1/4 tsp (1 mL) black pepper
1/3 cup (80 mL) chopped parsley
Fennel fronds, optional
In large, deep-sided skillet, heat oil over medium heat. Add onion and salt; cook until onion is very soft, about 8 minutes. Add red bell pepper and garlic to pan; cook for 3 minutes. Stir in tomato paste, thyme, fennel seeds, coriander, and red chili flakes; heat for 1 minute. Place red wine in pan, bring to a simmer, and heat until liquid has reduced by about half.
To large bowl, transfer contents of canned tomatoes and squeeze tomatoes through your fingers to create a chunky purée. Add tomatoes and lemon zest to pan and simmer for 10 minutes. Stir in red wine vinegar and olives.
Season salmon with black pepper. Nestle fish pieces in tomato mixture, cover and simmer gently until salmon is cooked through in centre, flipping once, about 8 minutes. Sprinkle on parsley and fennel fronds, if using.