Moroccan Fish Recipe With 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.

Rating: 5/5(5)
Total Time: 45 mins
Category: Moroccan
Calories: 256 per serving

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Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray. Top with onion mixture. Cover and bake just until fish begins to flake easily with a fork, 25-30 minutes. If desired, …

Cuisine: Africa, Moroccan, Mediterranean
Category: Dinner
Servings: 4
Total Time: 40 mins
1. In a large nonstick skillet, saute onions in oil for 5 minutes or until tender.
2. 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.
3. Top with onion mixture. , Cover and bake at 375° for 25-30 minutes or until fish flakes easily with a fork.
4. Serve with couscous if desired.

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Add the lemon slices, red and green bell pepper slices, 2 tablespoons water, and tomato slices to marinade; stir gently to coat. Arrange lemon mixture in an even layer over …

Rating: 5/5(4)
Calories: 319 per serving
Servings: 4
1. Preheat oven to 400°.
2. Combine first 10 ingredients in a large bowl. Add salmon, turning to coat. Cover and let stand 15 minutes. Remove salmon from bowl, reserving marinade. Place the salmon, skin side down, in a 13 x 9-inch baking dish coated with cooking spray.
3. 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 tablespoons 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° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
4. Place 1 fillet on each of 4 plates. Top each serving with about 1/2 cup lemon mixture, and drizzle each serving with about 2 1/2 tablespoons pan juices.

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To skin a salmon fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, …

Rating: 5/5(9)
Total Time: 40 mins
Category: Healthy Grilled Salmon Recipes
Calories: 318 per serving
1. 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 (see Tip). 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.

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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

Rating: 5/5(37)
Category: Main-Dish
Author: Food Network Kitchen
Difficulty: Easy
1. 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.
2. 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.

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Preheat oven to 450°. Advertisement. Step 2. Prepare Spiced Salmon: Step 3. Place fennel and star anise in a spice or coffee grinder, and process until ground. Combine fennel mixture, ground cumin, ground red pepper, cardamom, turmeric, coriander, and …

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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. Recipe submitted by SparkPeople user JO_JO_BA.

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Stir and fry for 2 more minutes. Add the whole garlic cloves and the water. Stir to scrape up the delicious caramelized flavor from the bottom of the pot. Cover and cook on medium heat for 15 minutes. In a mixing bowl, add ⅓ cup olive oil, turmeric and paprika. Mix. Dip the fish fillets into the mixture and coat on all sides.

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Instructions Checklist. Step 1. In a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika. Set aside. Advertisement. Step 2. Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water. Step 3.

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When ready, add the season fish to the pan, and make sure to nestle the fish pieces into the saucy chickpea and tomato mixture. Ladle a bit of the sauce on top of the fish. Add lemon juice and lemon slices. Cook another 10 to 15 minutes over medium-low until the fish is fully cooked and flaky.

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Meanwhile, prepare the fish. Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Mix the olive oil, lemon zest, Moroccan spice mix and honey, then spread over the salmon. Season well and place on a baking sheet. Cook for 12-15 minutes until just cooked through. Serve with the couscous. See more Health recipes

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Preheat oven to 350F. In a small bowl, combine cinnamon, cumin, salt, sugar and cayenne. Sprinkle over both sides of the salmon. Heat oil in an oven-proof skillet (cast iron) over medium-high heat. Sear salmon on both sides 2 minutes on each side then place in the warm oven to finish for 5 minutes or to desired doneness.

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Preheat oven to 425 degrees. Use a roasting pan just large enough to accommodate the salmon. In a food processor, place the garlic, oil, paprika, cayenne, parsley, cilantro, turmeric, saffron, salt and pepper to taste, and grind to a paste. Rub the salmon all over with the paste, using it all up. Top with the tomato and lemon slices, plus the

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Serve Moroccan salmon with cauliflower, lemon slices and olives on the side. After 29 minutes of total baking time, your fish should be slightly browned around the edges and flaky on the inside. The cauliflower should be easily pierced with a knife. Once ready, remove the baking tray from the oven.

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A firm fleshed fish like salmon or basa fish is used to make this dish. Moroccan Baked Fish recipe is a popular dish made in Morocco and Mediterranean region. The fish is baked on a bed of spiced Moroccan sauce which is made using coriander leaves or parsley, onion, garlic, olives and various spices.

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This Moroccan Paprika Fish is flavorful, healthy, and couldn’t be easier to make. Slowly steamed with aromatic herbs and spices, then drizzled in a rich red paprika sauce, it’s an impressive dish that requires very little effort.

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Prepare the Moroccan Salmon. Cover the bottom of a large, flat-bottomed sauté pan with olive oil. Once the oil is hot, add garlic. Sauté for two to three minutes over medium high flame. Add tomatoes to pan and lower heat. Sauté for two to three minutes. Add potatoes to pan. Layer in peppers and jalapenos. Add olive oil if needed to make sure

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Frequently Asked Questions

How to make moroccan baked fish recipe?

To begin making the Moroccan Baked Fish Recipe,combine garlic, parsley, cilantro, cumin powder, paprika and saffron, lemon juice and tomato puree, salt, pepper powder and half the olive oil in a large bowl. Add the fish fillet to the bowl and coat the fish well with the marinade.Cover and marinate in the fridge for 2 hours.

How do you cook moroccan salmon?

Just put it in a bowl with ras el hanout and olive oil. Rub the ras el hanout in to the salmon and it's ready to cook. If you have time then leave the flavours to marinate but you can cook it straightaway. How do you cook the Moroccan Salmon? Put a little oil in a frying pan. When the oil is hot then add the salmon skin side down.

What is moroccan spiced salmon with yogurt sauce?

Moroccan Spiced Salmon with Lemon Yogurt Sauce is a quick salmon recipe that everyone will love! It’s jam packed with well seasoned flavor and that sauce just makes it sing. This recipe is proof that easy recipes can still be seriously delicious!

How to cook salmon fillets with couscous?

Tender salmon fillets are marinated in delicious Moroccan spices and served with a zesty lemon couscous. See method To make the couscous, heat the oil in a pan. Add the onion and cook for 10 minutes over a low heat. Stir in the garlic and cook for another minute.

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