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Moroccan grilled salmon recipe

Moroccan grilled salmon recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon
  • Salmon fillet

In this Moroccan recipe salmon is marinated in a thick spicy sauce with a zing and then grilled under the oven grill.

3 people made this

IngredientsServes: 2

  • 1 small bunch fresh coriander
  • 1 small bunch flat-leaf parsley
  • 80ml olive oil
  • 1 to 2 garlic cloves
  • 1 teaspoon white wine vinegar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground cumin
  • 1 generous pinch of cayenne pepper
  • salt and black pepper to taste
  • 2 salmon fillets without skin

MethodPrep:15min ›Cook:10min ›Extra time:3hr › Ready in:3hr25min

  1. Puree coriander, parsley, olive oil, garlic, vinegar, lemon juice, paprika, cumin, cayenne, and salt and pepper together in the food processor. Place the fish in a baking dish and cover with the marinade. Marinate in the fridge for 3 hours.
  2. Preheat the oven grill and grill the fish until it flaky, about 10 minuten, turning it once.

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Recipe Summary

  • 1 teaspoon vegetable oil
  • 1 pound wild salmon fillet
  • salt and pepper to taste
  • 4 thin slices lemon
  • 2 thin slices sweet onion, separated into rings
  • ⅓ cup mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon harissa
  • ¼ teaspoon smoked paprika
  • 1 tablespoon orange juice
  • 1 tablespoon white wine

Preheat oven to 425 degrees F (220 degrees C). Coat the inside of a 9x12-inch baking dish with vegetable oil.

Sprinkle the salmon with salt and pepper, and place into the baking dish. Arrange the lemon slices and onion rings on the salmon. In a bowl, mix together the mayonnaise, lemon juice, harissa, and smoked paprika until the mixture is smooth and well combined. Spread the mayonnaise mixture over the fish, lemon, and onion slices, getting the sauce onto the fish. Pour the orange juice and wine around the salmon.

Bake in the preheated oven until the fish is hot and has begun to turn opaque, 10 to 12 minutes. Remove the baking dish from the oven, set a broiler rack to about 5 inches from the broiler, and turn the broiler on. Broil the fish until nicely browned, about 3 minutes.


Moroccan Grilled Sockeye Salmon

Our friends at Bristol Bay Sockeye Salmon are full of great ideas. This 20-minute marinade for salmon on the grill (or in the oven!) is just one of many. They are sort of like our fleet's cheerleaders, and their Instagram is definitely worth checking out. There's drool-worthy salmon images, recipes, and a unique, genuine insight into life at the headwaters of the world's greatest sockeye salmon run - Bristol Bay! If you look closely, you might even see some photos including the F/V Ava Jane or other Wild for Salmon crew and friends.


From the kitchen of fellow Bristol Bay fisherman and photographer, Kai Raymond , via Bristol Bay Sockeye Salmon. Serves 4-6 adults.

INGREDIENTS

1 Wild for Salmon Sockeye Salmon fillet, thawed two or three of our portions would also be perfect for this recipe

2-4 tablespoons Moroccan Spice Mixture*

¼ cup finely chopped cilantro

Salt and ground black pepper to taste

* We recommend this mixture from our neighbors at Spices Inc to prepare an easy, but decadent, Moroccan-style grilled salmon. Or, you can make your own Moroccan spice combining paprika and cumin with small pinches of cinnamon, cloves, ginger, coriander and pepper.

DIRECTIONS

Cut salmon into 1½-inch portions or leave fillet whole. In a mixing bowl, combine olive oil, spice mixture, garlic, cilantro, lemon juice, salt and pepper. Coat salmon evenly with spice mixture and marinate 20-60 minutes.

For the grill

Prepare a charcoal or gas grill. Grill salmon over medium-hot heat, flesh-side down for 3-5 minutes or until browned, then flip and cook another 3-5 minutes.

For the oven

Heat the oven to 375 F. Place salmon in a shallow baking dish and bake uncovered for 15 minutes.

Salmon is done when the flesh flakes easily with a fork and is uniform in color. If checking with an instant-read thermometer, it should reach 145 F at the thickest part.


Moroccan grilled salmon recipe - Recipes

Looking to spice up dinner this week with a new savory recipe? We’ve got a healthy idea that everyone in your family will love. With coriander, cumin, sautéed tomatoes, and peppers, we’re cooking Grilled Spicy Moroccan Salmon in less than half an hour.

Featuring a handful of spices you likely already have at home, gather a few fresh slices of BluGlacier salmon and meet us in the kitchen. Fast and flavorful – we’re willing to bet this will become one of your new, favorite go-to meals.

Step 1

Grab a small bowl and gather together yogurt, olive oil, coriander, cumin, lemon juice, garlic, salt, and pepper. Stir these together in a large bowl, and then empty half the bowl into a resealable plastic bag and refrigerate the other remaining half.

Step 2

To coat the salmon and sliced tomatoes and peppers, add the fillets and veggies inside the bag and let sit.

Step 3

Refrigerate the marinated salmon for a half-hour, and be sure to turn the bag over at least once to ensure the salmon gets coated thoroughly.

Step 4

While you wait on your salmon and veggies to finish marinating, preheat your grill to medium heat,

Step 5

Once you’ve marinated your salmon, tomatoes, and peppers, remove from the marinade and pat dry with paper towels to remove any excess yogurt,

Step 6

Brush some oil on your grill and add the salmon with the tomatoes and peppers on top.

Step 7

Cook until the outside is brown, grilling for 4-6 minutes on each side.

Step 8

Use the reserved yogurt sauce and add a lemon wedge and the remaining tomatoes and peppers to garnish and you’re ready to serve!


How to make Sheet Pan Salmon with Moroccan Apricot Glaze.

  1. Preheat the oven to 400º F and cover a baking sheet with parchment or foil.
  2. Place the cauliflower florets into a large mixing bowl and drizzle with olive oil, then season with salt and pepper. Toss to coat, then spread the cauliflower out onto the baking sheet. (Set the mixing bowl aside for the green beans.)
  3. Roast the cauliflower for 30 minutes.
  4. In the meantime, place the green beans into the bowl you used for the cauliflower, and drizzle with olive oil. Season with salt and pepper set aside.
  5. In another large bowl, whisk the apricot glaze, Moroccan spices, and water together until well blended set aside.
  6. Place the salmon fillets onto a cutting board or plate and blot them with paper towels. Season them with salt and pepper, then place them in the bowl with the spiced apricot glaze. Toss to coat.
  7. When the cauliflower has been roasting for 30 minutes, remove the sheet pan from the oven. With a spatula, carefully move all of the cauliflower to one side of the pan. Transfer the green beans to the other side of the pan, and finally, using tongs, nestle the glazed salmon fillets between the vegetables. Brush any leftover glaze from the bowl over the fillets.
  8. Place in the oven and roast for about 15 minutes, or until the salmon fillets are opaque and reach an internal temperature of 145º F.
  9. Remove the sheet pan from the oven, and garnish the salmon and vegetables with roughly chopped pistachios and fresh parsley.
  10. You can eat the salmon and veggies on their own, or serve with your favorite grain. We especially love this dish with Israeli pearl couscous!


Roast Salmon With Lentils

Mitch Mandel and Thomas MacDonald

Few ingredients fuse nutrition, ease, and taste quite like the lentil, and combine that with salmon, and you have a truly satisfying meal that isn't hard to make. While the salmon roasts in the oven, the lentils are simmered. Together, both aspects of this dish merge into something truly special.

Get our recipe for Roast Salmon With Lentils.


Recipe Summary

  • Spiced Salmon:
  • 1 teaspoon fennel seeds
  • 1 star anise pod
  • 2 ½ tablespoons ground cumin
  • 2 teaspoons ground red pepper
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • 6 (6-ounce) salmon fillets, skinned
  • Harissa Vinaigrette:
  • 2 tablespoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground red pepper
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon sherry vinegar
  • 2 red bell peppers, roasted and peeled (about 3/4 cup)
  • 1 garlic clove
  • Vegetable Couscous:
  • 1 tablespoon olive oil
  • ¾ cup finely diced zucchini
  • ¾ cup finely diced peeled eggplant
  • ½ cup finely diced red bell pepper
  • ½ cup finely diced yellow bell pepper
  • ½ cup finely diced onion
  • 1 ¾ cups water
  • ½ teaspoon salt
  • 1 ¼ cups uncooked couscous
  • ½ cup finely diced tomato
  • ⅓ cup finely chopped ripe olives
  • 1 tablespoon chopped fresh mint
  • ⅛ teaspoon black pepper
  • Remaining Ingredients:
  • Cooking spray
  • 6 tablespoons plain fat-free yogurt
  • Shredded fresh mint leaves (optional)

Place fennel and star anise in a spice or coffee grinder, and process until ground. Combine fennel mixture, ground cumin, ground red pepper, cardamom, turmeric, coriander, and cinnamon in a large zip-top plastic bag. Add salmon, and toss gently to coat. Seal bag and marinate salmon in refrigerator 1 hour, turning bag occasionally.

Prepare Harissa Vinaigrette:

Combine all ingredients in a blender and process until smooth. Cover and set aside.

Prepare Vegetable Couscous:

Heat oil in a large nonstick skillet over medium-high heat, and add zucchini and next 4 ingredients (zucchini through onion). Sauté zucchini mixture 2 minutes or until vegetables are crisp-tender. Reserve 2 tablespoons sautéed vegetables for garnish.

Bring water and salt to a boil in a large saucepan, and gradually stir in couscous. Remove from heat, and cover let stand 5 minutes. Fluff with a fork. Stir in remaining sautéed vegetables, tomato, olives, mint, and black pepper. Set aside keep warm.

Remove Spiced Salmon from bag. Wipe skillet with a paper towel wrap handle of skillet with foil. Coat pan with cooking spray heat over medium-high heat until hot. Add salmon sauté 4 minutes per side. Place skillet in oven bake at 450° for 4 minutes.

Place 1 1/4 cups Vegetable Couscous on each of 6 serving plates top with a salmon fillet and 1 teaspoon reserved sautéed vegetables. Spoon 1 tablespoon Harissa Vinaigrette and 1 tablespoon yogurt in small dollops around salmon. Garnish with shredded fresh mint leaves, if desired.

Note: Harissa Vinaigrette can be prepared in advance cover and chill. Leftover vinaigrette may be used as a sauce for vegetables or as a condiment for meats.


So, what&rsquos this &lsquoTagine&rsquo we keep talking about?

A Tagine (or Tajine) is a North African dish named for the cooking vessel that is is made in. The vessel is typically made entirely of clay and consists of a round bottom piece with low sides and a cone-shaped lid that helps trap moisture as the dish cooks. (Hello warm, juicy, and tender!)

If you don&rsquot have a Tajine, don&rsquot worry. (We don&rsquot either. Although, it would be a beautiful addition to our collection of pots and pans!) A cast iron skillet with a lid or a Dutch oven work just as well to create the same effect of Tajine cooking.


Heat oven to 350F. Marinate salmon in two-thirds of the charmoula (without the lemon juice) for 1-2 hours or in an instant marinator according to manufacturers instructions.

Heat a ridged grill pan (or the barbecue) to high heat. Brush grill pan with canola oil. Sear salmon on one side to create grill marks. Remove from heat and transfer to a sheet pan, grill marks up. Baste the salmon generously with the lemon-flavored charmoula mixture. When finished grilling all the salmon, transfer the sheet pan to the oven. Finish cooking in the oven until done, about 10 minutes or transfer to a part of the grill where the heat is turned on. Close the lid of the grill and let it finish cooking from the indirect heat for about 10 minutes.


Thai Black Rice Salad with Wild Salmon

Yvonne Duivenvoorden

Black Forbidden rice gets its name from ancient China, where the dark-hued grain was banned from commoners and reserved strictly for royalty and nobility. Today, it can be found in local markets and ethnic grocery stores, and is commonly used in Thai cooking and is perfect in this black rice salad!



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