Moroccanroastedsalmonwithmangosalsa Recipes

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 450º.
• Combine chopped mango, onion, mint and orange juice in a bowl. Cover and chill.
• Spread harissa over both sides of salmon fillets; sprinkle with salt. Place salmon on a baking sheet coated with cooking spray. Bake at 450º for 20 minutes or until the fish flakes easily when tested with a fork.
• Serve with the mango salsa.

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:

• Combine the finely chopped dill, finely chopped mint, lemon zest, three-quarters of the lemon juice, the ras el hanout, olive oil, and cucumber and mix to make a chunky vinaigrette.
• Smear a thin layer of yogurt down the center of a large plate. Layer the salmon thinly on top of the yogurt. Sprinkle the salmon with the remaining lemon juice and a pinch of salt. Drizzle the vinaigrette on top and garnish with the coarsely chopped dill and mint. Serve immediately.

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:

• 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.

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed and coarsely chop peppers; return to same bowl.
• Heat 1 tablespoon oil in heavy small skillet over medium heat. Add cumin and cinnamon; stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next 7 ingredients and 2 tablespoons oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.)
• Preheat broiler. Brush fish all over with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side. Transfer fish to plates. Spoon salsa over.