Spicy Authentic Moroccan Salmon A Taste Of Casablanca Recipes

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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.

COLD ROASTED MOROCCAN SPICED SALMON



Cold Roasted Moroccan Spiced Salmon image

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

¾ teaspoon ground cinnamon
¾ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon mustard powder
¼ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper
⅛ teaspoon ground allspice
2 teaspoons white sugar
2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets
1 tablespoon fresh lime juice

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

SALMON WITH A MOROCCAN SPICE CRUST (WW)



Salmon With a Moroccan Spice Crust (Ww) image

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

12 -16 white pearl onions
1 1/2 teaspoons unsalted butter
3/4 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons curry powder
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons caraway seeds
1 1/2 teaspoons black peppercorns
1 lb salmon fillet, cut into 4 pieces
1 cup green lentil, cooked
1 small head frisee, rinsed and torn (curly endive)

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

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