Cumin and Chili Moroccan-Inspired Salmon with Peas, Garlic, and Jalapeño

Method

1. Mix cumin and chili flakes into the garlic and jalapeño mixture.
2. Heat olive oil in a large skillet over medium heat.
3. Add garlic and jalapeño, sauté for 2 minutes until fragrant.
4. Pour in Moroccan fish sauce and stir to combine.
5. Place salmon in the skillet, skin-side down, and cook for 4-5 minutes until golden brown.
6. Add green peas and 1/4 cup water, cover and simmer for 5-7 minutes until salmon is flaky and peas are tender.
7. Stir in parsley and cilantro, season with salt and pepper, and serve.
8. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.