Prepare the Shakshuka Moroccan Salmon
In a large saucepan, with a lid, add shakshuka sauce and chickpeas and heat through on medium flame.
Add salmon and lemon slices and lower the flame. Cover and simmer eight to 10 minutes.
In the last minute or two of cooking, sprinkle cilantro over the top, then replace the cover and continue to cook until the salmon is cooked through.
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20 minutes for the salmon to cook through on a Lowish gas
This looks really good, but what a pity that jarred shakshuka sauce is used instead of freshly made. Here in Australia, we tend to make things from scratch. Approximately how long should it take for the salmon to cook through?
Depends on how big/thick your pieces are. Esty cut her pieces in half and cooked it for around 10-12 minutes
Looks great!