Best 2 Moroccan Spiced Salmon Recipes

Moroccan cuisine offers a vibrant blend of flavors, aromatic spices, and tender textures. This article will guide you in crafting a delectable Moroccan spiced salmon dish. With a few simple ingredients and easy-to-follow steps, you'll create a culinary masterpiece that will tantalize your taste buds and transport you to the heart of Morocco. Get ready to embark on a flavorful journey as we delve into the secrets of cooking the perfect Moroccan spiced salmon.

Let's cook with our recipes!

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

Ingredients

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

MOROCCAN SPICED SALMON

Moroccan Spiced Salmon image

Make and share this Moroccan Spiced Salmon recipe from Food.com.

Provided by Theako

Categories Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup coriander seed
1/4 cup fennel seed
2 tablespoons cumin seeds
1 teaspoon cardamom seed
2 teaspoons whole cloves
1/4 cup olive oil, plus
2 tablespoons olive oil
8 garlic cloves, minced
2 large shallots, minced
2 tablespoons harissa (or my Harrief sauce)
35 ounces Italian plum tomatoes, drained and chopped, juices reserved
unsalted butter, cut into 6 pieces
salt and pepper

Steps:

In a medium skillet, combine the coriander, fennel, cumin and cardamom seeds with the.
cloves. Toast the spices over moderate heat, stirring, until fragrant, about 3 minutes. Transfer to a plate to cool. Finely grind the spices in a spice grinder or mortar.
In a medium non-reactive saucepan, warm 1/4 cup of the olive oil over moderately low heat.
Add the garlic and shallots and cook, stirring, until translucent, about 5 minutes. Add the harissa and 1 tablespoon of the spice mixture and cook, stirring, until fragrant, about 3 minutes. Add the tomatoes and their juices and increase the heat to moderate. Simmer the sauce, stirring occasionally, until the flavours are well blended, about 5 minutes. Season with salt and pepper.
Preheat the oven to 400 degrees. Place 2 large ovenproof skillets over high heat. Add 1 tablespoon of the oil to each skillet. Season the salmon fillets with salt and pepper and coat them on both sides with the remaining spice mixture. When the oil is very hot, add 3 salmon fillets to each pan, skin side down.
Put 1 piece of the butter next to each fillet and shake the pans to incorporate the butter into the oil. Sauté the salmon fillets for 3 minutes. Transfer the.
skillets to the oven without turning the fillets and roast the salmon for about 6 minutes, or until the skin is very crisp and the fish is just cooked through.
Serve with fruit and nut rice (rice with chopped apricots, chopped dates and toasted slivered almonds) setting the salmon fillets on top of the rice, skin side up.
Spoon the tomato sauce on top and serve at once.

Nutrition Facts : Calories 209.7, Fat 16, SaturatedFat 2.1, Sodium 20.3, Carbohydrate 17.8, Fiber 7, Sugar 4.5, Protein 3.9

Tips:

Choose the right salmon. Look for a wild-caught, sustainably-sourced salmon fillet that is about 1 pound in weight and 1 inch thick.
Make sure the salmon is properly cooked. Salmon is cooked when it reaches an internal temperature of 145 degrees Fahrenheit. You can check this by inserting a meat thermometer into the thickest part of the fish.
Use fresh, quality ingredients. The better the ingredients you use, the better your dish will taste. This means using fresh herbs, spices, and vegetables.
Don't be afraid to experiment. There are many different ways to cook salmon. Try different recipes and find one that you like.

Conclusion:

Salmon is a delicious and healthy fish that is easy to cook. By following these tips, you can create a delicious Moroccan-spiced salmon dish that your family and friends will love. So what are you waiting for? Give this recipe a try today!