Cold Roasted Moroccan Spiced Salmon Recipes

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COLD ROASTED MOROCCAN SPICED SALMON



Cold Roasted Moroccan Spiced Salmon image

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

¾ teaspoon ground cinnamon
¾ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon mustard powder
¼ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper
⅛ teaspoon ground allspice
2 teaspoons white sugar
2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets
1 tablespoon fresh lime juice

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

COLD ROASTED MOROCCAN SPICED SALMON



Cold Roasted Moroccan Spiced Salmon image

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     Moroccan Recipes

Time 1h12m

Yield 6

Number Of Ingredients 11

¾ teaspoon ground cinnamon
¾ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon mustard powder
¼ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper
⅛ teaspoon ground allspice
2 teaspoons white sugar
2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets
1 tablespoon fresh lime juice

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

MOROCCAN SALMON



Moroccan Salmon image

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

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

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.

MOROCCAN SALMON



Moroccan Salmon image

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

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

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

MOROCCAN SPICED SALMON - SERVED COLD!



Moroccan Spiced Salmon - Served Cold! image

Entered for ZWT6 North African cuisine. Good served with couscous and fruited salad. Cook time includes chill time.

Provided by Darkhunter

Categories     Moroccan

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
1/4 teaspoon ground ginger
1/8 teaspoon ground mustard
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1 -1 1/4 teaspoon white sugar
1 1/4 lbs salmon fillets, 1-inch thick
2 teaspoons fresh lime juice
plain yogurt

Steps:

  • Combine all ingredients EXCEPT salmon and lime juice.
  • Line a baking sheet with foil.
  • Rinse salmon with cold water and pat dry. Place skin-side down on foil.
  • Sprinkle with rub. Allow salmon to sit at room temperature for 30 minutes.
  • Preheat oven to 450°F Sprinkle salmon with lime juice. Roast in oven for 12 minutes. Remove from oven and let sit for 15 minutes.
  • Wrap tightly in foil and refrigerate at least 2 hours before serving. Serve with yogurt, if wanted.

Nutrition Facts : Calories 172.9, Fat 5, SaturatedFat 0.8, Cholesterol 73.9, Sodium 241.2, Carbohydrate 1.8, Fiber 0.3, Sugar 1.1, Protein 28.5

COLD ROASTED MOROCCAN SPICED SALMON



Cold Roasted Moroccan Spiced Salmon image

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     Moroccan Recipes

Time 1h12m

Yield 6

Number Of Ingredients 11

¾ teaspoon ground cinnamon
¾ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon mustard powder
¼ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper
⅛ teaspoon ground allspice
2 teaspoons white sugar
2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets
1 tablespoon fresh lime juice

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

COLD ROASTED MOROCCAN SPICED SALMON



Cold Roasted Moroccan Spiced Salmon image

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     Moroccan Recipes

Time 1h12m

Yield 6

Number Of Ingredients 11

¾ teaspoon ground cinnamon
¾ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon mustard powder
¼ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper
⅛ teaspoon ground allspice
2 teaspoons white sugar
2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets
1 tablespoon fresh lime juice

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

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