Salmon in a spicy Algerian sauce by Avi Levy (Photo: Dror Einav)
We are used to seeing salmon in Asian-style spicy dishes with soy sauce and miso, with herbs in the oven or with honey and mustard.
Chef Avi Levy has a twist in the plot, he likes his salmon in a spicy red Algerian sauce with lots of lemon.
"I didn't know how suitable salmon was for cooking in such a sauce," he confesses, "when I tried it I realized that the combination of the fresh salmon and the spicy sauce is particularly successful and delicious and it's even tastier with fresh challah next to it."
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An excellent combination between meaty fish and a tangy sauce (Photo: Dror Einav)
Salmon in spicy Algerian sauce
Ingredients
For Algerian sauce:
8 tablespoons of canola oil
6 cloves of garlic, peeled and halved
1 fresh lemon, peeled and cut into slices
2 hot peppers cut in half
2 teaspoons sweet paprika
1 teaspoon ground black pepper
salt to taste
5 ripe red tomatoes, peeled and cut into small cubes
1 cup chopped coriander
For fish:
600 grams of fresh salmon divided into 4 portions (each portion 150 grams)
1 lemon
coarse salt
To submit:
1 lemon zested and cut into cubes
For the conversion table click here >
Preparation
How do you make Avi Levy's Algerian salmon?
1 In a wide pan, heat the oil and start by briefly frying the halved garlic cloves until golden.
Add the lemon wedges, the hot pepper, the spices and mix.
2 Add the chopped tomatoes and cook while stirring for about 5 minutes.
Add in the chopped cilantro, cover and cook on very low heat for about 25 minutes.
3 In the meantime, sprinkle a little coarse salt over the pieces of salmon, squeeze a lemon and soak the pieces of fresh fish for about 5 minutes.
4 Add the pieces of salmon to the sauce and continue to cook with the lid closed for another 18 minutes and no more.
5 Serve with fresh lemon fillets on top and fresh challah or white bread.
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Food
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salmon
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recipe
Avi Levy
