Spicy Cardamom Salmon North African Inspired Recipes

Steps:

• Stir salt, paprika, cardamom, coriander, and black pepper together in a bowl. Add oil and maple syrup and stir until evenly combined.
• Preheat a non-stick frying pan over medium-high heat, about 350 degrees F (175 degrees C).
• Dredge salmon pieces through the maple syrup mixture until evenly coated on all sides.
• Cook salmon in the preheated pan until fish flakes easily with a fork, 5 to 7 minutes per side.

Steps:

• In skillet cook bacon till crisp; drain, reserving 1/4 cup drippings in skillet. Set bacon aside. Cook onion and garlic in drippings until tender but NOT brown. Stir in butter till melted. Add clams and tuna; break tuna into chunks, along with bacon, olives,parsley, and pepper; heat through. Keep hot.
• Meanwhile cook linguine according to package directions; drain. Place in warm serving bowl. At the table, top pasta with hot seafood mixture; toss. Serve with lemon wedges and grated parmesan cheese.

Steps:

• Combine all seasoning ingredients and spread over the surface of the salmon.
• Bake (skin side down) in a 350 oven for 20 to 40 minutes depending on the thickness of the salmon.
• If you're grilling it, do so over high heat for 10 to 15 minutes depending on thickness.
• Do not turn the salmon over.

Steps:

• Heat oven to 180C/fan 160C/gas 4.
• MEATBALLS:.
• Mix the garlic, cumin, coriander and cinnamon, salt & pepper together.
• Break up any lumps in the minced beef and add the spices, finely diced onion and the beaten egg.
• Mix together well, using your hands.
• Shape into balls the size of a walnut - you should get about 32 to 36 meatballs.
• Roll them into the flour and heat up the olive oil in a large frying pan.
• Fry them in batches - do not overcrowd the pan - fry until golden brown, are firm & keeping their shape.
• Put the meatballs to one side.
• LENTILS:.
• Heat up the olive oil in the same frying pan as the meatballs were cooked inches.
• Fry the garlic and onion over a low heat until translucent & golden but not brown.
• Add the spices and then the lentils and stir them around to get a good coating of the oil.
• Add the tinned tomatoes, vegetable stock, cinnamon stick & the dried apricots.
• Give them all a good stir and cook over a low heat for about 2 minutes.
• Pour the lentils into a large ovenproof dish and place the meatballs on top. Scatter the cherry tomatoes around the meatballs.(They look good if kept on the vine).
• Cover and cook for about 1 hr, or until the sauce has thickened.
• Take the cover off for the last 10-15 minutes and allow the meatballs & cherry tomatoes to brown.
• Remove the cinnamon stick before serving.
• Whilst the meatball & lentil bake is cooking, prepare and cook the vegetable accompaniment.
• Take a large wok and heat up the olive oil.
• Add the fennel bulb, onions & carrots and stir well.
• Add the brown sugar, stir well & turn up the heat. Cook the vegetables until they are tinged brown on the edges and the sugar has completely dissolved.
• Turn the heat down and add the vegetable stock, cover the wok and cook for about 30 minutes or until the vegetables are tender but still holding their shape.
• Add the orange juice and mix well, cook without a lid for a further 5 minutes.
• Pour into a serving dish & garnish with grated orange zest, fennel seeds and some of the green fronds from the fennel.
• Serve alongside the meatball and lentil bake.
• Garnish the meatball & lentil bake with some of the green fronds from the fennel bulbs.
• Flatbreads, rice or couscous would also be good accompaniments, if needed, for this meal.

Steps:

• Season fillets on both sides with salt and pepper. If necessary, combine spices and grind them to a coarse powder in a coffee or spice grinder. Press some of the mixture onto the top of each fillet.
• Heat a large nonstick skillet over medium-high heat for 2 or 3 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 2 to 3 minutes, or until the spice mixture forms a nicely browned crust.
• Turn the fillets and cook for another 2 to 3 minutes, or until the salmon just slightly resists when pierced with a thin-bladed knife.