This Baked Salmon Shakshuka Style Recipe is one of my salmon recipes to make for a weekend meal paired with my favorite bread, The Cheesecake Factory At Home Brown Bread Wheat Dinner Rolls. I have a glass of red wine if I want to make my dinner a bit more fancy. The baked salmon, the bread and a glass of red wine for me, is a match made in heaven especially when you dip the bread in the sauce and then take a good sized piece of salmon followed by a sip of your red wine.
My Baked Salmon Shakshuka Style Recipe is inspired by the recipe, Baked Cod Shakshuka, that was cooked by Michael Symon on The Kitchen. My interest in the recipe kicked in right away. I immediately tried the recipe using salmon instead of cod fish fillet. I did this within a week of seeing the show and my husband and I both loved it.
As the time went by, I began to make this recipe as my own by adding turmeric spice, butter and by using 1 tablespoon of sherry vinegar instead of 2 teaspoons. One day, I got a craving for this recipe and I was ready to make it but there was one ingredient that I did not have, fresh jalapeno. So I checked my pantry and saw I had one can of diced tomatoes with jalapenos and voila, my problem was solved. Instead of using two 15 oz. cans of whole tomatoes, I used one can and combined it with one can of diced tomatoes with jalapenos. The result was even more delicious. And that is how my Baked Salmon Shakshuka Style Recipe was born.
How To Make Baked Salmon Shakshuka Style Recipe
- Preheat oven to 400 degrees F.
- Place the salmon fish fillets on a plate and season them on all sides with salt and pepper. Then set aside.
- Pour the can of whole tomatoes in a medium bowl and crush them with your hands and then combine the can of diced tomatoes with jalapenos with their juices. Then set aside.
- Use an oven safe deep skillet over medium heat. Heat the olive oil till it simmers, then add the onion and garlic. Stir fry for about 2 minutes then add paprika, turmeric, cayenne, cumin, salt and pepper and cook for an additional 1 minute.
- Add the bell pepper and continue cooking until the vegetables are tender for about 2 minutes.
- Add the mixture of tomatoes, season with a pinch of salt and pepper. Cover and bring to boil. Next, reduce the heat to medium-low to maintain a moderate simmer. Partially cover the skillet and cook for about 15 minutes, or until the veggies are softened and the liquid has mostly evaporated or reduced.
- Remove the skillet from the heat and add the vinegar and a tablespoon of butter. Add the seasoned salmon fillet and partially submerge in the sauce, leaving space between the pieces. Pour a small amount of sauce over each fillet.
- Transfer the skillet to the oven and cook, uncovered, for 15 minutes, or until the internal temperature of the fillets reach 145 to 150 degrees F.
- Drizzle with olive oil and serve with brown bread wheat dinner rolls and a glass of your favorite red wine.
I hope you give my Baked Salmon Shakshuka Style Recipe a try. A recipe that is easy to make for a special weekend dinner with your loved ones. Also try my other salmon recipes, Recipe For Salmon Soup With Vegetables: Fish Soup in Sour Broth and Easy Salmon Recipe: Steamed Salmon In Savory Sauce.
Baked Salmon Shakshuka Style Recipe
Equipment
- Oven safe deep skillet
Ingredients
- 1 lb salmon filler cut into big pieces
- 3 tbsp olive oil plus more for drizzling
- 1 whole red bell pepper thinly sliced
- 3 cloves garlic minced
- 1/2 whole red onion thinly sliced
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper or less
- 15 oz. can whole tomatoes with their juices crushed by hand
- 15 oz. can dice tomatoes with jalapenos with their juices
- salt and pepper to taste
- 1 tbsp sherry vinegar
- 1 tbsp unsalted butter
Instructions
- Preheat oven at 400 degrees F.
- Place the salmon fish fillets on a plate and season them on all sides with salt and pepper. Then set aside.
- Pour the can of whole tomatoes in a medium bowl and crush them with your hands and then combine the can of diced tomatoes with jalapenos with their juices. Then set aside.
- Use an oven safe deep skillet over medium heat. Heat the olive oil till it simmers, then add the onion and garlic. Stir fry for about 2 minutes then add paprika, turmeric, cayenne, cumin, salt and pepper and cook for an additional 1 minute.
- Add the bell pepper and continue cooking until the vegetables are tender for about 2 minutes.
- Add the mixture of tomatoes, season with a pinch of salt and pepper. Cover and bring to boil. Then reduce the heat to medium-low to maintain a moderate simmer. Partially cover the skillet and cook for about 15 minutes, or until the veggies are softened and the liquid has mostly evaporated or reduced.
- Remove the skillet from the heat and add the vinegar and tablespoon of butter. Add the seasoned salmon fillets and partially submerge in the sauce, leaving space between the pieces. Pour a small amount of sauce over each fillet.
- Transfer the skillet to the oven and cook, uncovered, for 15 minutes, or until the internal temperature of the fillets reach 145 to 150 degrees F.
- Drizzle with olive oil and serve with brown bread wheat dinner rolls and a glass of your favorite red wine.
