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
MOROCCAN GRILLED SALMON
Provided by Food Network Kitchen
Categories main-dish
Time 52m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.
- Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.
MOROCCAN SALMON CAKES WITH GARLIC MAYONNAISE
This is a great alternative to the standard salmon patty recipe using couscous, spinach, and cumin for an exotic flavor.
Provided by Emily
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- In a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika. Set aside.
- Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.
- In a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg yolks, garlic, cumin, black pepper, and salt. Form into patties.
- In a large skillet over medium heat, heat the olive oil and fry patties until golden brown turning once, about 8 to 10 minutes. Serve with garlic mayonnaise.
Nutrition Facts : Calories 620.2 calories, Carbohydrate 26.4 g, Cholesterol 178.4 mg, Fat 46.4 g, Fiber 3.4 g, Protein 28.8 g, SaturatedFat 8 g, Sodium 950.1 mg, Sugar 4.3 g
CRISP ATLANTIC SALMON ON LENTILS WITH MOROCCAN SPICED TOMATO SAUCE WITH HARISSA, SERVED WITH TZATZIKI AND GRILLED NAN BREAD
Provided by Food Network
Yield 6 main course servings
Number Of Ingredients 23
Steps:
- Pre-heat the oven to 350 degrees.
- Pre-heat grill.
- Heat the olive oil in a saute pan over medium heat, add the shallots and garlic, and season. Saute until the vegetables are translucent, about 5 minutes. Add the harissa and stir. Cook for 3-5 minutes. Add the tomatoes and 4 tablespoons of the spice blend, or to taste.
- Toast the above in a pre-heated 350 degree oven for five minutes (or on the stove over medium heat). Grind the mixture in a spice or coffee grinder.
- Coat the salmon.
- Finish the Sauce:
- Working in batches, puree the mixture in a food processor, until the liquid is smooth. Set aside until ready to use. Makes enough for at least twelve fillets.
- Heat saute pan, add stock and lentils and simmer until liquid almost evaporates. Stir in butter, season and serve.
- Bring two saute pans to high heat, add the olive oil, and when hot, add salmon fillets, skin-side down (do not crowd pan). Shake pans to be sure the fillets are not sticking. Add the butter little bits at a time, shaking the pan to incorporate the butter into the oil. Place pan in oven for 4-5 minutes to roast.
- Make the tzatziki: 32 ounces yogurt 2 English cucumbers, peeled, seeded and diced 4 cloves of garlic, minced 2 tablespoons fresh dill, chopped 1 tablespoon fresh mint, chopped 3 tablespoons extra virgin olive oil 1 1/2 tablespoons fresh lemon juice Salt and pepper to taste
- Place yogurt in cheese cloth, tie the end closed with kitchen string and hang it on a rack, above a bowl, in the refrigerator. Allow to drain for two hours or overnight. Discard the liquid in the bowl, and blend the yogurt with the remaining ingredients.
- Combine oil, garlic and salt. Using a pastry brush, coat the bread lightly with the oil and place on grill. Cook to mark bread, turn to mark other side and serve.
- To serve:
- Mound lentils in center of plate. Place salmon fillet on top, skin side up. Surround with sauce. Present with side dishes of tzatziki and nan bread.
MOROCCAN SALMON
If you're trying to add more fish to your diet, here's a deliciously simple recipe for baked salmon. Here, salmon is topped with sauteed onion, tomatoes, golden raisins and spices transforming an ordinary weeknight meal into a culinary adventure.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute onions in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Add the tomatoes, raisins and seasonings; cook and stir for 5 minutes., Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray. Top with onion mixture. , Cover and bake at 375° for 25-30 minutes or until fish flakes easily with a fork. Serve with couscous if desired.
Nutrition Facts : Calories 311 calories, Fat 16g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 374mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 24g protein.
MOROCCAN SALMON
This recipe is from the October 2006 issue of Cooking Light magazine. the magazine describe it as, " Peppers, tangy lemon slices, and heady spices come together in this simple dish that yields tender fish and vegetables in a flavourful sauce. Serve in bowls over couscous or basmati rice to soak up the tasty juices."
Provided by Debi9400
Categories Moroccan
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F.
- Combine first 10 ingredients in a large bowl. Add salmon, turning to coat. Cover and let stand 15 minutes. Remove salmon, reserving marinade. Place salmon in a 13x9 inch baking dish coated with cooking spray.
- Cut lemon in half lengthwise; cut 1 lemon half crosswise into 1/8 inch thick slices. Reserve remaining lemon half for another use.
- Add the lemon slices, red and green bell pepper slices, 2 Tbsp of water and tomato slices to marinade; stir gently to coat. Arrange lemon mixture in an even layer over salmon; cover with foil.
- Bake at 400°F oven for 20 minutes or until fish flakes easily when tested with a fork.
- Place 1 fillet on each of 4 plates over rice. Top each serving with about 1/2 cup lemon mixture and drizzle each serving with about 2 1/2 Tbsp pan juices.
Nutrition Facts : Calories 256.4, Fat 8.6, SaturatedFat 1.4, Cholesterol 87.5, Sodium 412.9, Carbohydrate 10.9, Fiber 3.9, Sugar 4.3, Protein 35.5
MOROCCAN SPICED SALMON OVER LENTILS
Make and share this Moroccan Spiced Salmon over Lentils recipe from Food.com.
Provided by FDADELKARIM
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Spice Mixture: Combine all the ingredients for the spice mix then set aside to be used later.
- Place the lentils in a medium saucepan & cover with 3 cups of water. Bring to a boil then reduce the heat to low, cover and simmer. Cook until the lentils are tender, about 25 minutes, stirring occasionally. Drain any remaining water then season with salt and pepper and set aside, covered.
- While the lentils are cooking, warm olive oil over medium-low heat in a medium-sized saucepan. Cook the garlic and onions in the oil until translucent, about 5 minutes. Add the harissa and 1 tablespoon of the spice mixture and continue to cook until fragrant, about 3 minutes.
- Increase the heat to medium then add the tomatoes and their juices. Simmer the sauce, stirring occasionally, until the flavors are well blended, about 10 minutes. Season with salt and pepper.
- Preheat the oven to 400 degrees. Spray a baking pan with cooking spray & set aside. Season the salmon fillets with salt and pepper then coat them on both sides with the remaining spice mixture.
- Heat the canola oil & the butter in a large skillet. When the oil is very hot, add 2 salmon fillets to the pan, skin side down. Saute the salmon fillets for 3 minutes (do not turn over). Repeat with the other 2 fillets.
- Carefully transfer the fillets to the baking sheet & roast the salmon for about 6-10 minutes, or until the skin is very crisp and the fish is just cooked through.
- Spoon the lentils into the center of warmed dinner plates and set the salmon fillets on top, skin side down. Spoon the tomato sauce around the lentils and serve at once.
Nutrition Facts : Calories 560.7, Fat 22.8, SaturatedFat 4.3, Cholesterol 95.2, Sodium 131.6, Carbohydrate 41.7, Fiber 19.5, Sugar 6.1, Protein 48.8
CRISP ATLANTIC SALMON FILLET ON MIXED LENTILS WITH MOROCCAN SPICED TOMATO SAUCE WITH HARISSA
Provided by Food Network
Yield 6 servings
Number Of Ingredients 16
Steps:
- Toast the above in a preheated 350 degree oven for five minutes (or on the stove over medium heat). Grind the mixture in a spice or coffee grinder. Keep in a glass jar, covered tightly. Makes enough for at least 12 7-ounce fillets. Will hold its flavor for 4 weeks. Heat the olive oil in a saute pan over medium heat, add the shallots and garlic, and season. Saute until the vegetables are translucent, about 5 minutes. Add the harissa and stir. Cook for 3-5 minutes. Add the tomatoes and 4 tablespoons of the spice blend, or to taste. Working in batches, puree the mixture in a food processor, until the liquid is smooth. Set aside until ready to use. Makes enough for at least twelve fillets. Preheat oven to 350 degrees. Bring two saute pans to high heat, add the olive oil, and when hot, add salmon fillets, skin-side down (do not crowd pan). Shake pans to be sure the fillets are not sticking. Add the butter little bits at a time, shaking the pan to incorporate the butter into the oil. Place pan in oven for 4-5 minutes to roast. To prepare the lentils: Use a blend of yellow and green lentils, and simply follow the preparation directions on the package. Prepare 3/4 to 1 cup of lentils per serving. To serve, mound lentils in center of plate. Place salmon fillet on top, skin side up. Surround with sauce.
PAN SEARED MOROCCAN SALMON
Make and share this Pan Seared Moroccan Salmon recipe from Food.com.
Provided by Sharon123
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine all ingredients except the salmon. Stir to make a paste.
- Rub the paste to evenly cover the salmon fillets. Place on a plate, cover with plastic wrap, and refrigerate for 5 minutes up to 2 hours.
- Preheat a 10" nonstick pan over medium high heat. Spray with oil and add salmon. Cook 2 minutes per side, then lower heat to medium. Continue cooking until inside is no longer translucent, about 3 minutes per side. Enjoy!
Nutrition Facts : Calories 87.3, Fat 3.8, SaturatedFat 0.6, Cholesterol 25.8, Sodium 121.5, Carbohydrate 1.2, Fiber 0.5, Sugar 0.2, Protein 11.8
SPICY AUTHENTIC MOROCCAN SALMON - A TASTE OF CASABLANCA!
When I got married at the age of 21, I could barely make toast, let alone a WHOLE meal! My sister always told me 'but it's so easy!' and I obviously didn't believe her. One frantic evening, when I've procrastinated all day about what to make for dinner, I call my sister for advice. This is when she told me the 'secret recipe' that she learned from my grandmother who was born and raised in Casablanca, whom learned this recipe from HER grandmother. My husband loved it that night, and I make it on a weekly basis for Shabbat. We've had guests who don't even like fish who went crazy about this! You won't regret it.. Serve with rice, Mediterranean salads, humus and pita! Be'teavon! Just a few notes.. I wrote the serving size as 6, but when we have guests, almost no one eats a whole piece of salmon, I've probably served about 9 people with this. All I know is that I always have leftovers, and I've had some hungry guys over! This recipe can be done with any fish, just note that the cooking time is different. I've made this with Tuna and Sole, and it came out great! *Chilli Peppers can be VERY spicy! Use your instincts. Cut it open, smell it, and depending on your reaction is how I would add. For example, if I feel my eyes watering and burning, I take out the seeds. We like spicy, but not burn-your-mouth-so-bad-you-can't-taste-it. Also, wash your hands VERY well afterwards. I almost always forget and end up burning my eyes and face. Use gloves perhaps. Please be careful and enjoy!
Provided by P.Doze
Categories Southwest Asia (middle East)
Time 37m
Yield 6 pieces of Salmon, 6 serving(s)
Number Of Ingredients 11
Steps:
- On High heat, sauté the bell pepper in the canola oil until semi-soft. Add the tomato, and sauté for another 3 minutes.
- Add the salt, pepper, and turmeric to the vegetables, and stir.
- Coat the pieces of Salmon with the spices by placing each piece in the pan, flipping them, and leave them on top of the vegetables.
- Lower the heat to medium, add enough water to cover the vegetables and salmon half way (about ½ cup).
- Place the parsley on top of the salmon, and add the garlic and chilli peppers to the water.
- Cover half way, and cook for 30 minutes or until the water lowers and becomes more of a sauce, and the fish turns a light pink.
MOROCCAN-STYLE SALMON AND VEGETABLES
In this one-pot dinner, the salmon and vegetables cook together. The dish gets its fantastic flavor from traditional Moroccan ingredients, including harissa (chile sauce) and chickpeas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 35m
Number Of Ingredients 14
Steps:
- Heat oil and garlic in a large stockpot over medium heat for 30 seconds. Add harissa and tomato paste. Cook, stirring, until combined, 1 to 2 minutes. Whisk in stock, and bring to a simmer.
- Add sweet potato, cauliflower, zucchini, and squash to pot; season with 1/2 teaspoon salt. Steam, covered, until vegetables are al dente, 12 to 15 minutes.
- Add chickpeas to pot. Season each salmon steak on both sides with salt and 1/4 teaspoon cayenne pepper. Secure ends of each steak together with a toothpick or wooden skewer. Lay salmon on top of vegetables. Steam, covered, until salmon is slightly firm to the touch, 8 to 10 minutes. Sprinkle with cilantro.
BAKED MOROCCAN SALMON PATTIES WITH GARLIC AIOLI
This is one of my most requested recipes from friends and family and a great way to take the unhealthy fried salmon patty to an entire new playing field. You can serve them as a main course or even make mini sliders for a great party food.
Provided by LindseyKay
Categories Moroccan
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Aioli: In a food processor or blender combine mayonnaise, garlic, and paprika. Set aside.
- Preheat oven to 350.
- Salmon Cakes:.
- Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.
- Combine the cooked couscous,salmon, drained spinach, drained pineapple, egg yolks, garlic, cumin, black pepper, and salt. If mixture is too wet, let sit for 20 minutes to absorb liquid.
- Form into patties and roll in breadcrumbs.
- Place cakes on cookie sheet lightly srpayed with pam or olive oil.
- Bake for 30 minutes, flipping onece mid-way through cooking.
- Serve with garlic mayonnaise.
Nutrition Facts : Calories 284.1, Fat 11.2, SaturatedFat 2, Cholesterol 107.3, Sodium 424.1, Carbohydrate 26.5, Fiber 2.9, Sugar 7.6, Protein 20.3
SALMON AND LENTILS WITH MOROCCAN TOMATO SAUCE RECIPE
Provided by blum099
Number Of Ingredients 17
Steps:
- Spread the organic almonds on an ungreased baking pan. Place in a 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven. In medium saucepan over medium-high heat, bring lentils and broth to boil; reduce heat to low, cover and simmer 20 to 25 minutes or until lentils are tender. Meanwhile, put all whole spices in a grinder and process until well ground, or if using ground spices, combine them in a small bowl. Coat a skillet lightly with vegetable cooking spray and place over medium-high heat. Add shallot and garlic; sauté about 5 minutes until translucent. Mix in 1 1/4 teaspoons of the spice mixture, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook, stirring constantly, for 2 minutes. In an electric blender, pulse tomatoes just until roughly puréed; add to pan with hot pepper sauce and heat through. Set aside. In small bowl, mix remaining spices, salt and pepper; rub onto both sides of salmon fillets. Heat large skillet over medium-high heat. Coat lightly with vegetable cooking spray; add salmon to pan without crowding. Sauté salmon 4 minutes; turn, cover and cook 3 to 6 minutes longer, depending on thickness, or until cooked throughout. Stir two tablespoons of organic almonds into lentils; divide among four plates. Top with salmon and tomato sauce. Sprinkle with remaining almonds
MOROCCAN GRILLED SALMON
Steps:
- . Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 2 tablespoons of the sauce; cover and refrigerate. Place salmon in a medium sealable plastic bag. Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 10 (or up to 30) minutes. 2. Meanwhile, preheat grill to medium-high. 3. Oil the grill rack. Remove the salmon from the marinade, blotting any excess. Grill the salmon until it is browned and just cooked through, 4 to 5 minutes per side. Top the salmon with the reserved sauce and garnish with lemon wedges. Makes 2 servings
SALMON WITH A MOROCCAN SPICE CRUST (WW)
Make and share this Salmon With a Moroccan Spice Crust (Ww) recipe from Food.com.
Provided by ellie_
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Fill a saucepan with enough water to cover onions and bring to a boil. Add onions and simmer covered for 3-5 minutes.Drain. When cool enough to handle cut off the roots and peel away the tough skins.
- In a nonstick skillet over medium low heat melt butter and then add the onions, cook stirring often until golden brown (15 minutes). Stir in sugar and cook s tiring until onions are glazed (5 minutes). Add salt and pepper and keep warm.
- In a spice grinder or mortar and pestle combine the spices (coriander -peppercorns) and grind spices until coarsely ground. Rub both sides of the salmon with the spice mixture.
- Spray a nonstick skillet with Pam and set over high heat. Add salmon and cook turning once until fish is browned on the outside and opaque in the center (3-5 minutes per side).
- Divide and arrange the lentils on each of 4 plates. Place salmon in the middle of the lentils and garnish with the glazed onions and frisee.
Nutrition Facts : Calories 400.3, Fat 6.5, SaturatedFat 1.7, Cholesterol 62.9, Sodium 522.7, Carbohydrate 48.8, Fiber 18.4, Sugar 9, Protein 37.2
MOROCCAN-STYLE GRILLED SALMON
Make and share this Moroccan-Style Grilled Salmon recipe from Food.com.
Provided by Molander
Categories Moroccan
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except salmon in a large bowl or dish.
- Place salmon fillets in the mixture and marinate in the refrigerator for 2 to 6 hours.
- Oil the grill and heat the coals to a medium. Place the salmon skin-side up on the grill and cook for 5 to 7 minutes on each side or until done (when the center flakes away easily, and the fish is an opaque pink).
Nutrition Facts : Calories 752.9, Fat 62.1, SaturatedFat 8.8, Cholesterol 116.7, Sodium 735, Carbohydrate 3.5, Fiber 0.9, Sugar 0.6, Protein 45.3
MOROCCAN SPICED SALMON
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
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
MOROCCAN ROASTED SALMON WITH MANGO SALSA
Make and share this Moroccan Roasted Salmon With Mango Salsa recipe from Food.com.
Provided by Northwestgal
Categories Moroccan
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450º.
- Combine chopped mango, onion, mint and orange juice in a bowl. Cover and chill.
- Spread harissa over both sides of salmon fillets; sprinkle with salt. Place salmon on a baking sheet coated with cooking spray. Bake at 450º for 20 minutes or until the fish flakes easily when tested with a fork.
- Serve with the mango salsa.
Nutrition Facts : Calories 447.6, Fat 14.3, SaturatedFat 2.6, Cholesterol 146.3, Sodium 385.6, Carbohydrate 10.8, Fiber 1.3, Sugar 9.3, Protein 65.9
MOROCCAN ROASTED SALMON WITH MANGO SALSA
This is a great way to prepare salmon. The salsa adds a great touch, providing the entire dish a sweet and spicy element.
Provided by Vickie Parks
Categories Fish
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 450ºF.
- 2. Combine chopped mango, red pepper, onion, ginger (if using), mint and orange juice in a bowl. Cover and store in refrigerator until ready to use.
- 3. Spread harissa over both sides of salmon fillets; sprinkle with salt. Place salmon on a baking sheet coated with cooking spray. Bake at 450º for 20 minutes or until the fish flakes easily when tested with a fork.
- 4. Serve with the mango salsa.
MOROCCAN-STYLE SALMON WITH COUSCOUS
Steps:
- Make the chermoula: Place the garlic, cumin, saffron, olive oil, lemon juice, chili, and salt into food processor and process until well chopped and blended. Add the cilantro and process briefly. Brush the salmon with the chermoula and let sit for 15 minutes while barbeque is getting hot. Meanwhile, place the couscous into a heatproof container. Boil the water and pour over the couscous. Cover and let steam for 15 minutes. Fluff with a fork and place into a medium bowl. Add the peas, red pepper, sliced green onion, cilantro, mint, olive oil, lemon juice and garlic. And mix thoroughly. Season with salt and pepper to taste. Place the salmon on the grill and cook the fish until done, about 5 minutes per side. Serve with couscous.
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