Moroccan Baked Salmon
From jo_jo_ba 13 years ago
- 50 minutes to make
- Serves 1
The spice mixture is great on more than just the fish - try tossing it into roasting potatoes, sprinkling it onto steamed veggies or mixed into yogurt to marinate chicken! This recipe makes roughly 6 tbsp of the blended spice, so you'll have extra to keep around! Read more The salmon dish itself I made after being inspired by an almost $30 dish at a Niagara-on-the-Lake restaurant, and I think it tastes BETTER! See less
Ingredients
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
Fish
- 4 oz wild skin-on salmon fillet shopping list
- 1 tbsp Moroccan spice (above) shopping list
How to make it
Moroccan Spice
- 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.
The Groups
-
Comfort Foods
784 members -
Gluten Free No Wheat
241 members -
Eat Light Healthy
457 members -
Cooking For Food Allergies
45 members -
Cooking For One
87 members -
Whole Foods
142 members -
Original Recipes
144 members -
Fresh Food Cooking
120 members -
Special NeedsRestricted
55 members -
Eggless Cooking Egg Substitues
50 members
Reviews & Comments 4
-
All Comments
-
Your Comments