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ChasdeiHashem1
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 Tue, Aug 21 2018, 12:27 pm
I’m looking for a Moroccan style salmon recipe that is saucy. I’d like to be able to prep the salmon in sauce, freeze and cook on or erev yom Tov. Any ideas? Without too many ingredients 
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PassionFruit
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Tue, Aug 21 2018, 12:32 pm
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in a pan, saute a whole onion. When clear, add minced garlic, cilantro, pinch of cayanne, cumin, salt, tumeric. Wait two minutes and add a can of diced tomatoes and lemon juice. (optional, you can add sliced peppers, carrots, garbanzo beans). cook 5 minutes more and let cool. place fish in pan, pour sauce over it. drizzle whole thing with a bit more olive oil. freeze and defrost and cook at 350 for about 25 min. top with fresh chopped cilantro and squeeze of lemon juice before serving.
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hodeez
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Tue, Aug 21 2018, 12:40 pm
| PassionFruit wrote: | | in a pan, saute a whole onion. When clear, add minced garlic, cilantro, pinch of cayanne, cumin, salt, tumeric. Wait two minutes and add a can of diced tomatoes and lemon juice. (optional, you can add sliced peppers, carrots, garbanzo beans). cook 5 minutes more and let cool. place fish in pan, pour sauce over it. drizzle whole thing with a bit more olive oil. freeze and defrost and cook at 350 for about 25 min. top with fresh chopped cilantro and squeeze of lemon juice before serving. |
I have tried this recipe over gefilte fish and baked for an hour and it's so yummy. I usually add carrots celery and peppers but it's so customizable u can add whatever you like 
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ladYdI
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Tue, Aug 21 2018, 12:46 pm
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Bais yakov cookbook 2 has a great recipe but never tried to freeze it
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