Love and Spices: Salmon
Kefta with Saffron Sauce

A fish tajine that can be served as an appetizer or part of a light summer meal

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Salmon Kefta with Saffron Lemon Sauce

Throughout my travels in Morocco, I experienced a myriad of tagines, each reflecting local ingredients and influences. This fish version rounds up the flavours of my childhood.

Preparation time: 40 min | Cooking time: 30 min | Yields: 20 keftas

KEFTA

• 1/2 lb / 450g ground salmon
• 1/2 lb / 450g ground white fish
• 4 tbsp breadcrumbs
• 2 tbsp parsley, chopped
• 1 tbsp ras el ranout
• 1 egg, beaten
• 2 1/2 tbsp oil
• 1 garlic clove, crushed
• 1 tsp sea salt
• 1/2 tsp lemon zest
• 1/4 tsp turmeric
• Freshly ground white pepper

In a bowl, combine the breadcrumbs, spices, parsley, lemon zest, salt and pepper.
Add oil and beaten egg and ground fish to the spice mixture.
Mix to combine.
Form small balls, the size of a large walnut, flattening them between your palms to form mini-burgers.
Place the keftas on a plate and set aside.
In a frying pan, with 1 tablespoon oil, sauté the keftas on both sides, until golden.
Set aside.

SAUCE

• 2 cups / 475 ml water
• 4 lemons, juiced, about 1/2 cup
• 1/3 cup / 70 g capers
• 2 tbsp oil
• 2 tbsp cornstarch
• 1/4 tsp turmeric
• 1/2 tsp salt
• 6 saffron threads
• 3 bay leaves
• Freshly ground white pepper

In a pot, bring the lemon juice, water, bay leaves, saffron, turmeric, salt and pepper to a boil.
Reduce heat and simmer, until the mixture takes on a yellowish colour.
Slowly add the cornstarch, 1/4 teaspoon at the time, stirring constantly, until the sauce thickens.
Rinse the capers in hot water, before adding to the sauce.
Carefully add the keftas, simmer for 10 to 15 minutes.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn