North African Style Alaska Salmon Recipes
SPICY CARDAMOM SALMON (NORTH AFRICAN INSPIRED)
This original recipe was created for the ZWT6 Mixing Pot Challenge, hosted by the Fish & Seafood Forum. Team X-tra Hot Dishes has lived up to it's name and just like the influential flavors of North Africa, we are spicy and energetic with a balance of zesty sweetness mixed in. This easy, yet bold-flavored rub for salmon shows off some of our best qualities!
Provided by Tinkerbell
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F and liberally spray a casserole dish with non-stick cooking spray.
- Place the salmon fillets, skin side down, in dish and set aside.
- In a small bowl, combine the remaining ingredients (except fresh cilantro) and stir well to form a slightly dry paste.
- Gently rub the paste onto the salmon and bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.
- Garnish with fresh cilantro, if desired.
BRONZED ALASKA SALMON IN A BUTTER-WINE SAUCE
Make and share this Bronzed Alaska Salmon in a Butter-Wine Sauce recipe from Food.com.
Provided by Chris Reynolds
Categories < 30 Mins
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pat salmon dry with paper towel. Heat nonstick skillet over medium-high heat. Brush salmon with oil and place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep salmon from sticking.
- Turn salmon over and sprinkle with the seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter.
- Continue to cook, uncovered, an additional 1 to 2 minutes, or just until fish is opaque throughout and sauce is reduced.
- Drizzle sauce over salmon when serving.
GRILLED SALMON WITH NORTH AFRICAN FLAVORS
Recipe found on www.eatingwell.com. This is a version of the classic North African herb paste known as chermoula serves as both a marinade and a sauce for this richly flavored salmon. If it is too cool to grill outdoors, you can roast the salmon at 450 degrees F for 12 to 15 minutes.
Provided by januarybride
Categories African
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 1/4 cup for sauce; cover and refrigerate for use atop fish after cooked.
- Place salmon fillets in a large sealable plastic bag. Pour in the remaining herb mixture, seal the bag and turn to coat. Refrigerate for 20 to 30 minutes, turning the bag over once.
- Meanwhile, preheat grill to medium-high. Oil the grill rack by placing oil a folded paper towel, hold it with tongs and rub it over the rack.
- Remove the salmon from the marinade, blotting any excess. Grill the salmon until browned and opaque in the center, 4 to 6 minutes per side.
- To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.
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Cuisine North AfricanTotal Time 25 minsCategory Lunch, DinnerCalories 385 per serving
- An hour or so before you plan to make your cedar plank salmon, submerge your planks in water. You must soak the planks so that they don’t burn when you set them onto the grill; once soaked, they’ll release steam and smoke when heated.
- Set up your grill so that you’ll be able to cook the cedar planked salmon over indirect heat by only loading one side of the grate with coals; if you’re using gas, turn half the burners up to medium-high and leave the other burners off; basically, you want to leave enough space on the grill for the cedar to steam rather than to singe over a flame.
- While the grill is warming up, combine the ras el hanout, garlic, olive oil, lemon juice and zest, and salt and pepper in a shallow dish or zip top bag; then, add salmon fillets, coating in the mixture. Allow the salmon to marinate for 10 minutes.
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