Moroccan-Style Salmon with Preserved Lemons and a Giveaway!

When Jessica got a copy of Levana Kirchenbaum’s book, The Whole Foods Kosher Kitchen, she immediately sent me this recipe; she knew I’d been looking for ways to use up the meyer lemons I’d preserved this winter. I’ve been a lazy cook this summer, though, relying on old favorites and things that won’t heat up my apartment, so I didn’t make it as quickly as she thought I would.salmon with preserved lemon

Well, I finally got around to cooking dinner, and let me tell you, this was a great, quick and impressive dinner. I adapted it to feed my family of two, but I would easily cook up the whole recipe to serve to company.

This book is filled with simple, fresh dinner ideas. Want to see for yourself? We’re giving away a copy; just leave a comment on the bottom of this post (make sure to provide us with your e-mail address!) and next week we’ll pick a winner.

preserved lemon

herb-lemon paste

Fish Cooked Moroccan-Style (Chraime), adapted from The Whole Foods Kosher Kitchen by Levana Kirschenbaum
Serves 2


  • 1 cup water
  • 2 tablespoons olive oil
  • 1 tomato, diced small
  • pinch of red pepper flakes
  • pink of ground cloves
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 clove garlic
  • 1 bunch cilantro
  • 1 bunch parsley
  • 1/2 preserved lemon, skin only, rinsed
  • 1 red pepper, sliced lenghtwise
  • 1/2 lb. salmon


  1. In a large wide-bottom pot, bring the water, oil, tomatoes, red pepper flakes, cloves, bay leaf and paprika to a boil.
  2. Meanwhile, coarsely pulse the garlic, parsley, cilantro and preserved lemon in a food processor.
  3. Add the ground mixture to the pot and stir.
  4. Add the red pepper and salmon and bring to a boil. Reduce the temperature to medium and cook, covered, for 15-20 minutes or until the fish is cooked through.
  5. Serve hot over couscous with the sauce spooned over the top.
  • Please enter me!

  • Faleen Fedol

    I love the idea of the red pepper and lemon with the fish. My son and daughter in law do all of the cooking and they are quite good at it. They already have at least one of Levana’s cookbooks which i know they really enjoy using because the foods turn out great and they are not difficult at all to make. I would love to win this for them so that we can all enjoy a little more variety from this terrific chef. Thank you for your consideration. Faleen

  • Yum! I love the idea of preserved lemons with fish. This recipe looks fantastic, and I love the cookbook! The soups are outstanding.

  • Brina Gonzalez

    Levana is always full of amazing ideas and this salmon looks fantastic. I would love this cookbook.

  • danielle

    Definitely would love to win!!! Love fresh healthy cooking! pick me!!

  • Alessandra Rovati

    Chraime is great. My friends from Libya skip the cilantro and parsley.

  • Chanie@BusyInBrooklyn

    I love the addition of preserved lemon in this dish. I’m a big fan of Levana’s cooking!

  • Tamar Genger @joyofkosher

    I am always looking for new ways to use my preserved lemons and new salmon recipes, thanks.

  • Sarah Klinkowitz

    This looks so fresh and healthy-look at all those bright colors!

  • interesting this recipe doesn’t use the more common style of moroccan fish involving tomatoes and lots of garlic…

    do you think the meyer lemons bought something in this recipe over regular lemons? when we had leftover meyer lemons we made lemon bars.

  • Manda

    Love the giveaway!
    shankyouverymuch11 at yahoo dot com

  • David Faham

    looks great as usual!