Moroccan Style Salmon With Vegetables Recipe 455

Steps:

• Heat oil and garlic in a large stockpot over medium heat for 30 seconds. Add harissa and tomato paste. Cook, stirring, until combined, 1 to 2 minutes. Whisk in stock, and bring to a simmer. Add sweet potato, cauliflower, zucchini, and squash to pot; season with 1/2 teaspoon salt. Steam, covered, until vegetables are al dente, 12 to 15 minutes. Add chickpeas to pot. Season each salmon steak on both sides with salt and 1/4 teaspoon cayenne pepper. Secure ends of each steak together with a toothpick or wooden skewer. Lay salmon on top of vegetables. Steam, covered, until salmon is slightly firm to the touch, 8 to 10 minutes. Sprinkle with cilantro.

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.

Steps:

• Heat oil and garlic in a large stockpot over medium heat for 30 seconds. Add harissa and tomato paste. Cook, stirring, until combined, 1 to 2 minutes. Whisk in stock, and bring to a simmer.
• Add sweet potato, cauliflower, zucchini, and squash to pot; season with 1/2 teaspoon salt. Steam, covered, until vegetables are al dente, 12 to 15 minutes.
• Add chickpeas to pot. Season each salmon steak on both sides with salt and 1/4 teaspoon cayenne pepper. Secure ends of each steak together with a toothpick or wooden skewer. Lay salmon on top of vegetables. Steam, covered, until salmon is slightly firm to the touch, 8 to 10 minutes. Sprinkle with cilantro.

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.

Steps:

• Preheat oven to 400°F.
• Combine first 10 ingredients in a large bowl. Add salmon, turning to coat. Cover and let stand 15 minutes. Remove salmon, reserving marinade. Place salmon in a 13x9 inch baking dish coated with cooking spray.
• Cut lemon in half lengthwise; cut 1 lemon half crosswise into 1/8 inch thick slices. Reserve remaining lemon half for another use.
• Add the lemon slices, red and green bell pepper slices, 2 Tbsp of water and tomato slices to marinade; stir gently to coat. Arrange lemon mixture in an even layer over salmon; cover with foil.
• Bake at 400°F oven for 20 minutes or until fish flakes easily when tested with a fork.
• Place 1 fillet on each of 4 plates over rice. Top each serving with about 1/2 cup lemon mixture and drizzle each serving with about 2 1/2 Tbsp pan juices.