MOROCCAN GRILLED SALMON
Provided by Food Network Kitchen
Categories main-dish
Time 52m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.
- Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.
COLD ROASTED MOROCCAN SPICED SALMON
This easy dry rub blasts the fish with unique Middle Eastern flair and is perfect paired with other cold sides and salads. Roast it in the morning to enjoy cold with your guests that evening. Any variety of salmon, or even trout, works; cooking time remains the same as long as the cut is about one-inch thick. It may seem like a lot of seasonings to use on one cut of meat, but cold meat can lose flavor, so the idea is to blast it with flavors from the beginning. If cold fish isn't your thing, refrigerate it and bring it to room temperature to serve.
Provided by Menealeous' Daughter
Categories World Cuisine Recipes African North African Moroccan
Time 1h12m
Yield 6
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.
- Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 224.9 calories, Carbohydrate 2.2 g, Cholesterol 83.9 mg, Fat 9.8 g, Fiber 0.3 g, Protein 30.2 g, SaturatedFat 1.5 g, Sodium 260.6 mg, Sugar 1.5 g
SPICY AUTHENTIC MOROCCAN SALMON - A TASTE OF CASABLANCA!
When I got married at the age of 21, I could barely make toast, let alone a WHOLE meal! My sister always told me 'but it's so easy!' and I obviously didn't believe her. One frantic evening, when I've procrastinated all day about what to make for dinner, I call my sister for advice. This is when she told me the 'secret recipe' that she learned from my grandmother who was born and raised in Casablanca, whom learned this recipe from HER grandmother. My husband loved it that night, and I make it on a weekly basis for Shabbat. We've had guests who don't even like fish who went crazy about this! You won't regret it.. Serve with rice, Mediterranean salads, humus and pita! Be'teavon! Just a few notes.. I wrote the serving size as 6, but when we have guests, almost no one eats a whole piece of salmon, I've probably served about 9 people with this. All I know is that I always have leftovers, and I've had some hungry guys over! This recipe can be done with any fish, just note that the cooking time is different. I've made this with Tuna and Sole, and it came out great! *Chilli Peppers can be VERY spicy! Use your instincts. Cut it open, smell it, and depending on your reaction is how I would add. For example, if I feel my eyes watering and burning, I take out the seeds. We like spicy, but not burn-your-mouth-so-bad-you-can't-taste-it. Also, wash your hands VERY well afterwards. I almost always forget and end up burning my eyes and face. Use gloves perhaps. Please be careful and enjoy!
Provided by P.Doze
Categories Southwest Asia (middle East)
Time 37m
Yield 6 pieces of Salmon, 6 serving(s)
Number Of Ingredients 11
Steps:
- On High heat, sauté the bell pepper in the canola oil until semi-soft. Add the tomato, and sauté for another 3 minutes.
- Add the salt, pepper, and turmeric to the vegetables, and stir.
- Coat the pieces of Salmon with the spices by placing each piece in the pan, flipping them, and leave them on top of the vegetables.
- Lower the heat to medium, add enough water to cover the vegetables and salmon half way (about ½ cup).
- Place the parsley on top of the salmon, and add the garlic and chilli peppers to the water.
- Cover half way, and cook for 30 minutes or until the water lowers and becomes more of a sauce, and the fish turns a light pink.
MOROCCAN SPICED SALMON
Make and share this Moroccan Spiced Salmon recipe from Food.com.
Provided by Theako
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium skillet, combine the coriander, fennel, cumin and cardamom seeds with the.
- cloves. Toast the spices over moderate heat, stirring, until fragrant, about 3 minutes. Transfer to a plate to cool. Finely grind the spices in a spice grinder or mortar.
- In a medium non-reactive saucepan, warm 1/4 cup of the olive oil over moderately low heat.
- Add the garlic and shallots and cook, stirring, until translucent, about 5 minutes. Add the harissa and 1 tablespoon of the spice mixture and cook, stirring, until fragrant, about 3 minutes. Add the tomatoes and their juices and increase the heat to moderate. Simmer the sauce, stirring occasionally, until the flavours are well blended, about 5 minutes. Season with salt and pepper.
- Preheat the oven to 400 degrees. Place 2 large ovenproof skillets over high heat. Add 1 tablespoon of the oil to each skillet. Season the salmon fillets with salt and pepper and coat them on both sides with the remaining spice mixture. When the oil is very hot, add 3 salmon fillets to each pan, skin side down.
- Put 1 piece of the butter next to each fillet and shake the pans to incorporate the butter into the oil. Sauté the salmon fillets for 3 minutes. Transfer the.
- skillets to the oven without turning the fillets and roast the salmon for about 6 minutes, or until the skin is very crisp and the fish is just cooked through.
- Serve with fruit and nut rice (rice with chopped apricots, chopped dates and toasted slivered almonds) setting the salmon fillets on top of the rice, skin side up.
- Spoon the tomato sauce on top and serve at once.
Nutrition Facts : Calories 209.7, Fat 16, SaturatedFat 2.1, Sodium 20.3, Carbohydrate 17.8, Fiber 7, Sugar 4.5, Protein 3.9
MOROCCAN SALMON
If you're trying to add more fish to your diet, here's a deliciously simple recipe for baked salmon. Here, salmon is topped with sauteed onion, tomatoes, golden raisins and spices transforming an ordinary weeknight meal into a culinary adventure.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute onions in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Add the tomatoes, raisins and seasonings; cook and stir for 5 minutes., Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray. Top with onion mixture. , Cover and bake at 375° for 25-30 minutes or until fish flakes easily with a fork. Serve with couscous if desired.
Nutrition Facts : Calories 311 calories, Fat 16g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 374mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 24g protein.
More about "moroccan spiced salmon recipes"
MOROCCAN SPICED SALMON : AN EASY MIDWEEK MEAL
From searchingforspice.com
4.9/5 (10)Category Fish, Main CourseCuisine MoroccanCalories 456 per serving
- Heat a tablespoon of oil in a pan and gently fry the onion. Keep stirring to make sure it doesn't stick. If necessary add a splash of water. Cook for 20 minutes.
- Just before the onion is ready, start cooking the salmon. Heat a little oil in frying pan and when it is hot, place the salmon fillets in the pan, skin side down. Don't move them. Leave them for 4 minutes.
- Add 500 ml boiling water to the pan with the onions and stir in the stock pot. When it has dissolved. Take the pan off the heat and stir in the couscous. Put a lid on the pan and set it aside for 5 minutes.
MOROCCAN SALMON & COUSCOUS RECIPE | TESCO REAL FOOD
From realfood.tesco.com
SHEET PAN SALMON DINNER WITH MOROCCAN SPICE - HEALTHY …
From healthyseasonalrecipes.com
SIMPLE DELICIOUS MOROCCAN SALMON - FEASTING AT HOME
From feastingathome.com
HELLOFRESH MOROCCAN SPICED SALMON - FOOD I FANCY
From foodifancy.com
PAN-SEARED MOROCCAN SALMON RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
MOROCCAN SPICED SALMON | BODYBUILDING.COM
From bodybuilding.com
SALMON SALAD: MOROCCAN-STYLE | THE PALM SOUTH BEACH …
From palm.southbeachdiet.com
MOROCCAN SPICED SALMON | RECIPE - KOSHER.COM
From kosher.com
MOROCCAN SPICED SALMON WITH LEMON YOGURT SAUCE
From cookingclassy.com
5/5 (8)Total Time 20 minsCategory Main CourseCalories 381 per serving
- Meanwhile, in a mixing bowl whisk together coriander, cumin, paprika, cinnamon, ginger, turmeric, nutmeg and cayenne pepper.
- Season both sides of salmon with salt and pepper then sprinkle and rub both sides with the spice mixture.
MOROCCAN SPICED SALMON RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 492 per servingServings 6
- Place fennel and star anise in a spice or coffee grinder, and process until ground. Combine fennel mixture, ground cumin, ground red pepper, cardamom, turmeric, coriander, and cinnamon in a large zip-top plastic bag. Add salmon, and toss gently to coat. Seal bag and marinate salmon in refrigerator 1 hour, turning bag occasionally.
MOROCCAN-SPICED SALMON WITH VEGETABLE COUSCOUS
From inquiringchef.com
THIS MOROCCAN SALMON IS YOUR TICKET TO AN EASY EXOTIC WEEKNIGHT …
From immigrantstable.com
MOROCCAN STYLE BAKED SALMON | DELICIOUS AND SPICY - RECIPES ARE …
From recipesaresimple.com
GRILLED SALMON WITH MOROCCAN SPICE RUB RECIPE - FOOD NEWS
From foodnewsnews.com
KETO FRIENDLY MOROCCAN-SPICED SALMON WITH SAUTéED KALE | XYNGULAR
From xyngular.com
MOROCCAN-STYLE SALMON | FOOD RECIPES WITH PICTURES
From greatchefs.com
SAUTéED SALMON WITH MOROCCAN SPICES RECIPE | THE FRESHDIRECT BLOG
From freshdirect.com
MOROCCAN SPICED SALMON WITH SRIRACHA YOGURT SAUCE - THE FOOD …
From thefoodcharlatan.com
SPICY OVEN BAKED MOROCCAN SALMON - SOUL&STREUSEL
From soulandstreusel.com
MOROCCAN SPICED SALMON - GLUTEN FREE RECIPES
From fooddiez.com
MOROCCAN SPICED SALMON - BLUES BEST LIFE
From bluesbestlife.com
MOROCCAN SPICED SALMON RECIPE LIST - SALEWHALE.CA
From salewhale.ca
MOROCCAN-SPICED WILD ALASKA SALMON - ALASKA SEAFOOD MARKETING …
From alaskaseafood.org
MOROCCAN SPICED SALMON - FOODLOVER MAGAZINE
From foodlovermagazine.com
MOROCCAN SPICED SALMON - PLAIN.RECIPES
From plain.recipes
LOW-CALORIE MOROCCAN-SPICED SALMON RECIPE FROM PINCH OF NOM
From panmacmillan.com
MOROCCAN BAKED SALMON RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
MOROCCAN-SPICED KING SALMON WITH LENTILS, TOMATOES, AND BABY …
From sunbasket.com
MOROCCAN SPICED SALMON RECIPE | RECIPES.NET
From recipes.net
SAVE-ON-FOODS
From saveonfoods.com
MOROCCAN SPICED SALMON - PINCH OF NOM
From pinchofnom.com
PAN SEARED MOROCCAN SALMON RECIPES - FOOD NEWS
From foodnewsnews.com
MOROCCAN SALMON WITH LEMON DILL YOGURT SAUCE - TO TASTE
From totaste.com
MOROCCAN GRILLED SALMON RECIPE | EATINGWELL
From eatingwell.com
MOROCCAN SPICED SALMON - SKYTERRA AT HOME
From skyterraathome.com
MOROCCAN SPICED SALMON – PASSOVER.COM
From passover.com
MOROCCAN SPICED SALMON — LILLIE FARROW
From lilliefarrow.com
MOROCCAN SPICED SALMON - PESCATARIAN RECIPES
From fooddiez.com
MOROCCAN SPICE-RUBBED SALMON | RECIPES FOR REPAIR
From recipesforrepair.com
MOROCCAN-SPICED ROAST SALMON STEAKS - THRIFTYFOODS.COM
From thriftyfoods.com
MOROCCAN SPICED SMOKED SALMON - THE GILDED FORK™
From gildedfork.com
MOROCCAN SPICED SALMON WITH LEMON YOGURT SAUCE BY COOKING …
From lovewholesome.blog
You'll also love