Moroccanstylesalmon Recipes

MOROCCAN SALMON

This recipe is from the October 2006 issue of Cooking Light magazine. the magazine describe it as, " Peppers, tangy lemon slices, and heady spices come together in this simple dish that yields tender fish and vegetables in a flavourful sauce. Serve in bowls over couscous or basmati rice to soak up the tasty juices."

Provided by Debi9400

Categories Moroccan

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

Moroccan Salmon image

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.

Nutrition Facts : Calories 256.4, Fat 8.6, SaturatedFat 1.4, Cholesterol 87.5, Sodium 412.9, Carbohydrate 10.9, Fiber 3.9, Sugar 4.3, Protein 35.5

Ingredients

1/2 cup fresh parsley, chopped
2 teaspoons olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/4 teaspoon black pepper, freshly ground
2 garlic cloves, minced
24 ounces salmon fillets, boneless skinless
cooking spray
1 lemon
1 1/2 cups red bell peppers, thinly sliced
1 1/2 cups green bell peppers, thinly sliced
2 tablespoons water
1 large plum tomato, cut crosswise into 1/4 inch thick slices

MOROCCAN GRILLED SALMON

Provided by Food Network Kitchen

Categories main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 9

Moroccan Grilled Salmon image

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.

Ingredients

1/2 cup plain yogurt
Juice of 1 lemon, plus lemon wedges for garnish
1 tablespoon extra-virgin olive oil, plus more for the grill
2 to 3 cloves garlic, smashed
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground pepper
4 6-ounce skinless center-cut salmon fillets
1/4 cup chopped fresh cilantro or parsley, for garnish

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

Moroccan Salmon image

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.

Ingredients

2 cups sliced onions, separated into rings
1 tablespoon canola oil
4 garlic cloves, minced
2 cups sliced plum tomatoes
1/4 cup golden raisins
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/8 teaspoon ground cinnamon
4 salmon fillets (4 ounces each)
Hot cooked couscous, optional

MOROCCAN-STYLE SALMON AND VEGETABLES

In this one-pot dinner, the salmon and vegetables cook together. The dish gets its fantastic flavor from traditional Moroccan ingredients, including harissa (chile sauce) and chickpeas.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 35m

Number Of Ingredients 14

Moroccan-Style Salmon and Vegetables image

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.

Ingredients

1 tablespoon extra-virgin olive oil
4 garlic cloves, minced
1/4 cup harissa
3 tablespoons tomato paste
1 cup store-bought low-sodium or Homemade Fish Stock or chicken stock
1 sweet potato, peeled, halved lengthwise, and sliced 1/2 inch thick
1 small head cauliflower (about 1 1/4 pounds), cut into florets
1 zucchini, cut into 2-inch sticks (about 3/4 inch thick)
1 summer squash, cut into 2-inch sticks (about 3/4 inch thick)
Coarse salt
1 can (15 ounces) chickpeas, drained
4 or 6 skin-on salmon steaks (6 to 8 ounces each)
Cayenne pepper
1/4 cup fresh cilantro

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