MOROCCAN GRILLED SALMON
Provided by Food Network Kitchen
Categories main-dish
Time 52m
Yield 4 servings
Number Of Ingredients 9
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.
SPICY SALMON MARINADE
This white wine, rosemary, and garlic marinade is given a kick with crushed red pepper and hot sauce. As written, the heat level is mild, but adjust to your tastes by adding more hot sauce or a spicier hot sauce. I like to use a Sauvignon Blanc or Pinot Grigio, and serve the rest of the bottle chilled with dinner. This salmon tastes best when cooked on an outdoor grill.
Provided by France C
Time 2h5m
Yield 4
Number Of Ingredients 9
Steps:
- Cut fish into 4 portions.
- Whisk together wine, olive oil, garlic, pepper flakes, and hot sauce in a small bowl. Pour over salmon and seal bag closed, letting out excess air. Place in refrigerator for 1 hour, turning after 30 minutes. Remove salmon from the marinade, letting excess drip off, and place on a plate to stand at room temperature for 15 minutes. Discard any remaining marinade.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place salmon flesh-side down on the hot grill. Close the lid and grill for 3 minutes. Flip and grill an additional 3 to 4 more minutes. Sprinkle with salt before serving, if desired.
Nutrition Facts : Calories 313.5 calories, Carbohydrate 2 g, Cholesterol 74.7 mg, Fat 13.4 g, Fiber 0.3 g, Protein 36 g, SaturatedFat 2.6 g, Sodium 393.8 mg, Sugar 0.6 g
MOROCCAN SPICE BLEND
For years, we've enjoyed dishes flavored with this version of ras el hanout, a Moroccan spice blend we use on everything from lamb stew to scrambled eggs. -Carol Ward, Deming, New Mexico
Provided by Taste of Home
Time 5m
Yield 1/4 cup.
Number Of Ingredients 10
Steps:
- Combine all ingredients; store in an airtight container.
Nutrition Facts : Calories 3 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 197mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
SPICY AUTHENTIC MOROCCAN SALMON - A TASTE OF CASABLANCA!
When I got married at the age of 21, I could barely make toast, let alone a WHOLE meal! My sister always told me 'but it's so easy!' and I obviously didn't believe her. One frantic evening, when I've procrastinated all day about what to make for dinner, I call my sister for advice. This is when she told me the 'secret recipe' that she learned from my grandmother who was born and raised in Casablanca, whom learned this recipe from HER grandmother. My husband loved it that night, and I make it on a weekly basis for Shabbat. We've had guests who don't even like fish who went crazy about this! You won't regret it.. Serve with rice, Mediterranean salads, humus and pita! Be'teavon! Just a few notes.. I wrote the serving size as 6, but when we have guests, almost no one eats a whole piece of salmon, I've probably served about 9 people with this. All I know is that I always have leftovers, and I've had some hungry guys over! This recipe can be done with any fish, just note that the cooking time is different. I've made this with Tuna and Sole, and it came out great! *Chilli Peppers can be VERY spicy! Use your instincts. Cut it open, smell it, and depending on your reaction is how I would add. For example, if I feel my eyes watering and burning, I take out the seeds. We like spicy, but not burn-your-mouth-so-bad-you-can't-taste-it. Also, wash your hands VERY well afterwards. I almost always forget and end up burning my eyes and face. Use gloves perhaps. Please be careful and enjoy!
Provided by P.Doze
Categories Southwest Asia (middle East)
Time 37m
Yield 6 pieces of Salmon, 6 serving(s)
Number Of Ingredients 11
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.
COLD ROASTED MOROCCAN SPICED SALMON
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
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 SPICED SALMON OVER LENTILS
Make and share this Moroccan Spiced Salmon over Lentils recipe from Food.com.
Provided by FDADELKARIM
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Spice Mixture: Combine all the ingredients for the spice mix then set aside to be used later.
- Place the lentils in a medium saucepan & cover with 3 cups of water. Bring to a boil then reduce the heat to low, cover and simmer. Cook until the lentils are tender, about 25 minutes, stirring occasionally. Drain any remaining water then season with salt and pepper and set aside, covered.
- While the lentils are cooking, warm olive oil over medium-low heat in a medium-sized saucepan. Cook the garlic and onions in the oil until translucent, about 5 minutes. Add the harissa and 1 tablespoon of the spice mixture and continue to cook until fragrant, about 3 minutes.
- Increase the heat to medium then add the tomatoes and their juices. Simmer the sauce, stirring occasionally, until the flavors are well blended, about 10 minutes. Season with salt and pepper.
- Preheat the oven to 400 degrees. Spray a baking pan with cooking spray & set aside. Season the salmon fillets with salt and pepper then coat them on both sides with the remaining spice mixture.
- Heat the canola oil & the butter in a large skillet. When the oil is very hot, add 2 salmon fillets to the pan, skin side down. Saute the salmon fillets for 3 minutes (do not turn over). Repeat with the other 2 fillets.
- Carefully transfer the fillets to the baking sheet & roast the salmon for about 6-10 minutes, or until the skin is very crisp and the fish is just cooked through.
- Spoon the lentils into the center of warmed dinner plates and set the salmon fillets on top, skin side down. Spoon the tomato sauce around the lentils and serve at once.
Nutrition Facts : Calories 560.7, Fat 22.8, SaturatedFat 4.3, Cholesterol 95.2, Sodium 131.6, Carbohydrate 41.7, Fiber 19.5, Sugar 6.1, Protein 48.8
MOROCCAN MARINATED FISH
Provided by Moira Hodgson
Categories dinner, easy, weekday, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Wipe the fish dry with paper towels.
- Combine all the ingredients in a blender and mix until smooth. Coat the fish, inside and out, with the marinade and leave for an hour at room temperature.
- Preheat oven to 375 degrees.
- Bake the fish for 20 to 30 minutes or until cooked.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 2 grams, Sodium 135 milligrams, Sugar 1 gram
More about "moroccan spiced salmon marinade recipes"
MOROCCAN SPICED SALMON | BODYBUILDING.COM
From bodybuilding.com
Servings 4Total Time 10 hrs 30 minsCategory Crockpot,SeafoodCalories 343 per serving
MOROCCAN SPICED SALMON WITH LEMON YOGURT SAUCE
From cookingclassy.com
5/5 (7)Total Time 20 minsCategory Main CourseCalories 381 per serving
- Meanwhile, in a mixing bowl whisk together coriander, cumin, paprika, cinnamon, ginger, turmeric, nutmeg and cayenne pepper.
- Season both sides of salmon with salt and pepper then sprinkle and rub both sides with the spice mixture.
MOROCCAN SPICED SALMON RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 492 per servingServings 6
- Place fennel and star anise in a spice or coffee grinder, and process until ground. Combine fennel mixture, ground cumin, ground red pepper, cardamom, turmeric, coriander, and cinnamon in a large zip-top plastic bag. Add salmon, and toss gently to coat. Seal bag and marinate salmon in refrigerator 1 hour, turning bag occasionally.
MOROCCAN SALMON & COUSCOUS RECIPE | TESCO REAL FOOD
From realfood.tesco.com
MOROCCAN SPICED SALMON WITH ROASTED WINTER VEGETABLES
From sizzlefish.com
MOROCCAN BAKED SALMON WITH HARISSA SAUCE - PROJECT ANGEL HEART
From projectangelheart.org
MOROCCAN SPICED SMOKED SALMON - THE GILDED FORK™
From gildedfork.com
MOROCCAN SPICED SALMON : AN EASY MIDWEEK MEAL
From searchingforspice.com
NORTH AFRICAN SPICED SALMON OVER FRENCH LENTILS - FINECOOKING
From finecooking.com
MOROCCAN INSPIRED BAKED SALMON - AMIRA'S PANTRY
From amiraspantry.com
MOROCCAN SPICED SALMON ON LENTILS RECIPE - FOOD & WINE
From foodandwine.com
PAN-SEARED MOROCCAN SALMON RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
MOROCCAN MARINADE RECIPE - SPICE WORLD
From spiceworldinc.com
MOROCCAN GRILLED SALMON RECIPE | EATINGWELL
From eatingwell.com
CIAPROCHEF.COM MOROCCAN SALMON TAGINE
From ciaprochef.com
SIX EASY SALMON MARINADES FOR DELICIOUS SALMON EVERY TIME
From andianne.com
7 SPICY SALMON RECIPES THAT EVERYONE WILL LOVE (TESTED!)
From teaforturmeric.com
MOROCCAN BAKED SALMON RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
MOROCCAN SALMON IN TANGY MARINADE – ELIZABETH SUTTON
From elizabethsuttoncollection.com
SPICY OVEN BAKED MOROCCAN SALMON - SOUL&STREUSEL
From soulandstreusel.com
MOROCCAN SALMON WITH LEMON DILL YOGURT SAUCE - TO TASTE
From totaste.com
MOROCCAN CHERMOULA MARINADE RECIPE - THE SPRUCE EATS
From thespruceeats.com
KETO FRIENDLY MOROCCAN-SPICED SALMON WITH SAUTéED KALE | XYNGULAR
From xyngular.com
GRILLED SALMON WITH MOROCCAN SPICE RUB RECIPE - LOS ANGELES …
From latimes.com
MOROCCAN SALMON TAGINE - CURIOUS CUISINIERE
From curiouscuisiniere.com
MOROCCAN SPICED SALMON | RECIPE - KOSHER.COM
From kosher.com
TASTE OF MAROC - MOROCCAN FOOD, CULTURE, LIFESTYLE AND TRAVEL
From tasteofmaroc.com
MOROCCAN SPICED SALMON - PINCH OF NOM
From pinchofnom.com
MOROCCAN SPICE MARINADE – RIEGL PALATE
From rieglpalate.com
MOROCCAN SPICED SALMON RECIPE - THERESCIPES.INFO
From therecipes.info
SALMON SALAD: MOROCCAN-STYLE | THE PALM SOUTH BEACH DIET BLOG
From palm.southbeachdiet.com
SPICY SALMON MARINADE - CHILI PEPPER MADNESS
From chilipeppermadness.com
BAKED SALMON AND KALE IN MOROCCAN-SPICED TOMATO SAUCE
From washingtonpost.com
MOROCCAN SALMON RECIPE | MYRECIPES
From myrecipes.com
MOROCCAN-SPICED FISH RECIPE | REAL SIMPLE
From realsimple.com
THIS MOROCCAN SALMON IS YOUR TICKET TO AN EASY EXOTIC WEEKNIGHT …
From immigrantstable.com
MOROCCAN SPICED SALMON RECIPE LIST - SALEWHALE.CA
From salewhale.ca
MOROCCAN SALMON SKEWERS WITH COUSCOUS - PINCH OF NOM
From pinchofnom.com
MAKING MOROCCAN MARINATED OLIVES - AUTHENTIC RECIPE
From moroccanzest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#lactose #15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #low-protein #condiments-etc #seafood #african #easy #beginner-cook #summer #moroccan #marinades-and-rubs #salmon #fish #dietary #spicy #low-sodium #seasonal #egg-free #free-of-something #low-in-something #saltwater-fish #taste-mood #savory #sweet #number-of-servings #3-steps-or-less
You'll also love