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.