Moroccan Style Salmon Food

MOROCCAN SALMON

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.

BEST MOROCCAN FISH RECIPE

Steps:

• In a large pan with cover, heat 2 tbsp extra virgin olive oil (I used Private Reserve) over medium heat until shimmering but not smoking.
• Add minced garlic and cook very briefly, tossing regularly, until fragrant. Add tomato paste, diced tomato, and bell peppers. Cook for 3 to 4 minutes over medium heat, tossing frequently.
• Now, add chickpeas, water, cilantro, and sliced garlic. Season with kosher salt and pepper. Stir in 1/2 tsp Ras El Hanout spice mixture. Raise heat, if needed, and bring to a boil. Lower heat. Cover part-way and let simmer for about 20 minutes. (Check occasionally and add a little water if needed.)
• Meanwhile, in a small mixing bowl, combine remaining Ras El Hanout with cumin and paprika. Season the fish with kosher salt and pepper and the spice mixture on both sides. Add a generous drizzle of extra virgin olive oil. Work the fish to make sure it's well coated with the spices and the olive oil.
• 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. Garnish with more fresh cilantro.
• Serve immediately with your favorite crusty bread, grain, or rice.

MOROCCAN GRILLED SALMON

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-STYLE GRILLED SALMON

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).

PAN SEARED MOROCCAN SALMON

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!

MOROCCAN SALMON

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.

MOROCCAN STYLE SALMON

Steps:

• Saute onions and garlic in olive oil in a medium skillet over medium high heat until golden. Stir in tomatoes, tomato liquid, honey, lemon zest and cumin. Simmer 10 to 15 minutes. Stir in lemon juice and season with salt, pepper and cayenne, to taste.
• Meanwhile, season salmon fillets with salt and pepper. Bruil 4 to 6 inches from heat, alowing 10 minutes per inch of thickness, measured at the thickest part. Place each fillet on plate, top with tomato sauce, sprinkle with almonds and cilantro. Serve with couscous or rice.

SPICY AUTHENTIC MOROCCAN SALMON - A TASTE OF CASABLANCA!

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

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.