MOROCCAN ROASTED SALMON WITH MANGO SALSA
Make and share this Moroccan Roasted Salmon With Mango Salsa recipe from Food.com.
Provided by Northwestgal
Categories Moroccan
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450º.
- Combine chopped mango, onion, mint and orange juice in a bowl. Cover and chill.
- Spread harissa over both sides of salmon fillets; sprinkle with salt. Place salmon on a baking sheet coated with cooking spray. Bake at 450º for 20 minutes or until the fish flakes easily when tested with a fork.
- Serve with the mango salsa.
Nutrition Facts : Calories 447.6, Fat 14.3, SaturatedFat 2.6, Cholesterol 146.3, Sodium 385.6, Carbohydrate 10.8, Fiber 1.3, Sugar 9.3, Protein 65.9
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.
SALMON WITH A MOROCCAN SPICE CRUST (WW)
Make and share this Salmon With a Moroccan Spice Crust (Ww) recipe from Food.com.
Provided by ellie_
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Fill a saucepan with enough water to cover onions and bring to a boil. Add onions and simmer covered for 3-5 minutes.Drain. When cool enough to handle cut off the roots and peel away the tough skins.
- In a nonstick skillet over medium low heat melt butter and then add the onions, cook stirring often until golden brown (15 minutes). Stir in sugar and cook s tiring until onions are glazed (5 minutes). Add salt and pepper and keep warm.
- In a spice grinder or mortar and pestle combine the spices (coriander -peppercorns) and grind spices until coarsely ground. Rub both sides of the salmon with the spice mixture.
- Spray a nonstick skillet with Pam and set over high heat. Add salmon and cook turning once until fish is browned on the outside and opaque in the center (3-5 minutes per side).
- Divide and arrange the lentils on each of 4 plates. Place salmon in the middle of the lentils and garnish with the glazed onions and frisee.
Nutrition Facts : Calories 400.3, Fat 6.5, SaturatedFat 1.7, Cholesterol 62.9, Sodium 522.7, Carbohydrate 48.8, Fiber 18.4, Sugar 9, Protein 37.2
MOROCCAN SALMON
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
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
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
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
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-STYLE SALMON AND VEGETABLES
In this one-pot dinner, the salmon and vegetables cook together. The dish gets its fantastic flavor from traditional Moroccan ingredients, including harissa (chile sauce) and chickpeas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 35m
Number Of Ingredients 14
Steps:
- Heat oil and garlic in a large stockpot over medium heat for 30 seconds. Add harissa and tomato paste. Cook, stirring, until combined, 1 to 2 minutes. Whisk in stock, and bring to a simmer.
- Add sweet potato, cauliflower, zucchini, and squash to pot; season with 1/2 teaspoon salt. Steam, covered, until vegetables are al dente, 12 to 15 minutes.
- Add chickpeas to pot. Season each salmon steak on both sides with salt and 1/4 teaspoon cayenne pepper. Secure ends of each steak together with a toothpick or wooden skewer. Lay salmon on top of vegetables. Steam, covered, until salmon is slightly firm to the touch, 8 to 10 minutes. Sprinkle with cilantro.
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