COLD ROASTED MOROCCAN SPICED SALMON
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
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
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Greyson Kirichkow
[email protected]This recipe looks amazing! I can't wait to try it.
Ayyaz Ahmed
[email protected]I don't have a smoker, so I can't make this recipe. Is there a way to adapt it for a regular oven?
Sayed Muheb Musleh888 Musleh
[email protected]I'm allergic to salmon, so I can't try this recipe. But it sounds delicious!
Bravia pro player
[email protected]This recipe is too complicated for me. I'm not a very experienced cook.
Noah Bastet
[email protected]I followed the recipe exactly, but my salmon didn't turn out as flavorful as I expected. I'm not sure what went wrong.
KE812 MALANGACDC
[email protected]The salmon was a bit dry, but the flavors were good.
ANGEL CHACON
[email protected]This dish was a bit too spicy for my taste, but I think that's just a personal preference. Otherwise, it was a well-made dish.
Paul Mendle
[email protected]I love the combination of spices in this recipe. The salmon came out so flavorful and juicy. It was a big hit with my guests.
Reign Aldridge
[email protected]This recipe is a keeper! The salmon was moist and flavorful, and the spices were perfect. I will definitely be making this again.
Dddd Aaa
[email protected]I was a bit skeptical about the cold roasting method, but I was pleasantly surprised with the results. The salmon was cooked evenly and the spices gave it a wonderful flavor.
Pro Id
[email protected]This dish was easy to make and turned out delicious. The flavors were well-balanced and the salmon was cooked perfectly.
Ha Lamin
[email protected]I've never tried cold roasting salmon before, but I'm so glad I did! It came out perfectly cooked and the spices were amazing. I'll definitely be making this again.
Tumane Mokoena
[email protected]This salmon dish was a hit with my family! The combination of Moroccan spices and the cold roasting method resulted in a flavorful and moist fish. I served it with a side of roasted vegetables and couscous, and it was a perfect meal.