Moroccan Baked SalmonFrom jo_jo_ba 3 years ago
spice Mixture (Makes about 6 tbsp)
- 1 tbsp ground coriander shopping list
- 1 tbsp cumin shopping list
- 1/2 tbsp smoked paprika shopping list
- 1 tsp black pepper shopping list
- 1 tsp turmeric shopping list
- 1/2 tbsp ground ginger shopping list
- 1/2 tsp cayenne shopping list
- 1 tbsp brown sugar shopping list
- 1 tsp kosher salt shopping list
- 1 tsp cinnamon shopping list
- 1/4 tsp nutmeg shopping list
- 1/2 tsp crushed cardamom shopping list
- 1/2 tsp crushed anise shopping list
- 4 oz wild skin-on salmon fillet shopping list
- 1 tbsp Moroccan spice (above) shopping list
How to make it
- In a small bowl, combine all the "spice mixture" ingredients, stirring well to break up any bits of brown sugar. Remove 1 tbsp of the mixture for the salmon and store remaining blend in a tightly covered container for later use.
Moroccan Baked Salmon
- Line a small baking sheet with foil.
- Sprinkle flesh side of the salmon with reserved Moroccan spice mixture and place skin side down on lined sheet.
- Cover and refrigerate 30 minutes.
- Preheat the oven to 450F and bake fish 10 - 13 minutes, to desired level of doneness.
- Serve over rice pilaf or couscous.
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The Cookjo_jo_ba Oshawa, CA
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