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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. On High heat, sauté the bell pepper in the canola oil until semi-soft. Add the tomato, and sauté for another 3 minutes. | 2. Add the salt, pepper, and turmeric to the vegetables, and stir. | 3. Coat the pieces of Salmon with the spices by placing each piece in the pan, flipping them, and leave them on top of the vegetables. | 4. Lower the heat to medium, add enough water to cover the vegetables and salmon half way (about ½ cup). | 5. Place the parsley on top of the salmon, and add the garlic and chilli peppers to the water. | 6. Cover half way, and cook for 30 minutes or until the water lowers and becomes more of a sauce, and the fish turns a light pink. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	1	teaspoon		39.78	0.0	0.0	4.5
red bell pepper	1		chopped	-	-	-	-
tomato	1		chopped	40.2099	8.6898	1.9658	0.4468
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
salmon	6	pieces	thawed	-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
green chili pepper	1		cut	89.955	21.2744	4.4978	0.4498
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
garlic clove	7		pealed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.