Spicy Authentic Moroccan Salmon A Taste Of Casablanca Recipes

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CASABLANCA (COCKTAIL BEVERAGE)



Casablanca (Cocktail Beverage) image

From the *Afternoon Delights* section of the Australian Women's Weekly "Cocktail Guide" cookbook & I loved the intro: "During Prohibition in the 1920's, adventurous drinkers began mixing bits & pieces of ingredients together to disguise the taste of the poor quality liquor. We have followed the lead w/gusto, but today there is a tantalizing range of cocktails perfect for sipping in the lazy afternoon." *Happy Birthday Chef Kate*

Provided by twissis

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 5

1 1/2 ounces rum (Bicardi was suggested)
3 ounces pineapple juice
1 ounce coconut cream
1/2 ounce grenadine
pineapple (optional)

Steps:

  • Put all ingredients into a shaker w/ice. Shake vigorously till well-blended & smooth.
  • Pour into a well-chilled 8 oz highball glass & garnish w/pineapple as desired.

SPICY AUTHENTIC MOROCCAN SALMON - A TASTE OF CASABLANCA!



Spicy Authentic Moroccan Salmon - a Taste of Casablanca! image

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

1 teaspoon canola oil
1 red bell peppers or 1 orange bell pepper, chopped
1 big tomatoes, chopped
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon turmeric
6 pieces salmon, fresh or 6 pieces salmon, thawed
1/2 cup water
1 green chili pepper, cut into strips (for especially spicy peppers, take out the seeds for a lighter spice)
1/4 cup fresh parsley, finely chopped
7 garlic cloves, pealed and whole (or to your taste)

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.

MOROCCAN SALMON



Moroccan Salmon image

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

2 cups sliced onions, separated into rings
1 tablespoon canola oil
4 garlic cloves, minced
2 cups sliced plum tomatoes
1/4 cup golden raisins
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/8 teaspoon ground cinnamon
4 salmon fillets (4 ounces each)
Hot cooked couscous, optional

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.

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