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Salmon with Matbucha
Matbucha is a North African cooked “salad” made with olive oil, garlic, tomatoes, sweet peppers and spicy chilies. With a jammy, spoonable consistency, it typically is served as a dip or spread, but we think it makes a delicious sauce that complements the richness of salmon. In our matbucha, we use roasted red peppers, which are sweet and silky straight out of the jar, and we ratchet up the complexity with some harissa paste (and/or cumin) and chopped olives (and/or) capers. Serve with crusty bread or warm flatbread for dipping into the sauce.
tablespoons extra-virgin olive oil, divided
teaspoons grated lemon zest, divided, plus 2 tablespoons lemon juice