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 - SERVED COLD!
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
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
MOROCCAN SPICED SALMON
Make and share this Moroccan Spiced Salmon recipe from Food.com.
Provided by Theako
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 209.7, Fat 16, SaturatedFat 2.1, Sodium 20.3, Carbohydrate 17.8, Fiber 7, Sugar 4.5, Protein 3.9
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