Cold Roasted Moroccan Spiced Salmon Recipes

MOROCCAN SPICED SALMON - SERVED COLD!

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.

MOROCCAN SPICED SALMON

Steps:

• In a medium skillet, combine the coriander, fennel, cumin and cardamom seeds with the.
• cloves. Toast the spices over moderate heat, stirring, until fragrant, about 3 minutes. Transfer to a plate to cool. Finely grind the spices in a spice grinder or mortar.
• In a medium non-reactive saucepan, warm 1/4 cup of the olive oil over moderately low heat.
• Add the garlic and shallots and cook, stirring, until translucent, about 5 minutes. Add the harissa and 1 tablespoon of the spice mixture and cook, stirring, until fragrant, about 3 minutes. Add the tomatoes and their juices and increase the heat to moderate. Simmer the sauce, stirring occasionally, until the flavours are well blended, about 5 minutes. Season with salt and pepper.
• Preheat the oven to 400 degrees. Place 2 large ovenproof skillets over high heat. Add 1 tablespoon of the oil to each skillet. Season the salmon fillets with salt and pepper and coat them on both sides with the remaining spice mixture. When the oil is very hot, add 3 salmon fillets to each pan, skin side down.
• Put 1 piece of the butter next to each fillet and shake the pans to incorporate the butter into the oil. Sauté the salmon fillets for 3 minutes. Transfer the.
• skillets to the oven without turning the fillets and roast the salmon for about 6 minutes, or until the skin is very crisp and the fish is just cooked through.
• Serve with fruit and nut rice (rice with chopped apricots, chopped dates and toasted slivered almonds) setting the salmon fillets on top of the rice, skin side up.
• Spoon the tomato sauce on top and serve at once.

SPICY AUTHENTIC MOROCCAN SALMON - A TASTE OF CASABLANCA!

Steps:

• On High heat, sauté the bell pepper in the canola oil until semi-soft. Add the tomato, and sauté for another 3 minutes.
• Add the salt, pepper, and turmeric to the vegetables, and stir.
• Coat the pieces of Salmon with the spices by placing each piece in the pan, flipping them, and leave them on top of the vegetables.
• Lower the heat to medium, add enough water to cover the vegetables and salmon half way (about ½ cup).
• Place the parsley on top of the salmon, and add the garlic and chilli peppers to the water.
• Cover half way, and cook for 30 minutes or until the water lowers and becomes more of a sauce, and the fish turns a light pink.