Alaska Salmon Shakshuka
In partnership with Alaska Seafood.
When you think of seasonal summer eating, you think waiting for that glorious moment when strawberries finally show up at the farmers’ market.
But did you know that seafood—like Alaska salmon—is also harvested seasonally?
It’s because salmon from Alaska is always wild-caught with all five species coming into season in early summer running through fall. The good news: with nearly 95% of the wild salmon caught in the U.S. comes from Alaska, you can eat it fresh during harvest seasons or get it frozen, smoked, and canned year-round.
Whatever your choice, if you’re going to make this incredibly delicious Salmon Shakshuka, be sure to ask for Alaska at the fish counter or check the label. It’s one of the best ways to ensure your fish is sustainable and wild-caught.
Wild salmon is one of our favorite foods because it’s naturally filled with protein, heart-healthy omega-3 fatty acids, vitamins, and minerals.
And this recipe works as a dreamy brunch dish or a hearty dinner, since it pairs wild Alaska salmon with lots of varied veggies and antioxidant-packed spices. In our book, it’s always shakshuka season.
INGREDIENTS
- 16 ounces Alaska salmon
- Sea Salt
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- (1) 28 ounce can whole peeled tomatoes
- 3 tablespoons harissa sauce
- 2 cups baby spinach
- 4 eggs
- 1/4 cup feta
- Cilantro, to garnish
DIRECTIONS
- Preheat the oven to 350 degrees.
- Slice the Alaska salmon filet into 4 even pieces, season generously with salt, and set aside.
- In a large skillet over medium heat, add olive oil, onion, and bell peppers and saute until softened, about 8 minutes. Then add paprika, cumin, and garlic, continuing to cook for about 3 minutes.
- To the skillet, add 2 teaspoons salt, harissa sauce, tomatoes, and their juice. Using tongs or wooden spoon, gently break apart the tomatoes and allow to come to a simmer for 5 minutes.
- Let simmer uncovered for another 8-10 minutes, or until sauce has thickened slightly. Add spinach and stir to incorporate.
- Nestle salmon filets into the sauce, cover and cook for 2 minutes.
- Create 4 evenly spaced wells in the sauce, and carefully crack an egg into each. Sprinkle with feta, and place in the oven until the egg whites are cooked through, about 6-8 minutes.
- Garnish with cilantro and serve warm. Enjoy!
- (If making for 1-2 people, consider halving the recipe. Best enjoyed fresh.)
WHY WE LOVE THIS RECIPE
Skillet meals are pretty genius, since you can fit all kinds of things into one pan for lots of nutrients and flavor, and they make clean-up easier. (No one wants to wash five pans!) This one is loaded with protein and healthy fats thanks to Alaska salmon, plus all kinds of phytonutrients from a wide variety of vegetables and spices. It’s the perfect Mediterranean-style meal for almost any time of day or occasion.