GRILLED SALMON WITH NORTH AFRICAN FLAVORS
Recipe found on www.eatingwell.com. This is a version of the classic North African herb paste known as chermoula serves as both a marinade and a sauce for this richly flavored salmon. If it is too cool to grill outdoors, you can roast the salmon at 450 degrees F for 12 to 15 minutes.
Provided by januarybride
Categories African
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 1/4 cup for sauce; cover and refrigerate for use atop fish after cooked.
- Place salmon fillets in a large sealable plastic bag. Pour in the remaining herb mixture, seal the bag and turn to coat. Refrigerate for 20 to 30 minutes, turning the bag over once.
- Meanwhile, preheat grill to medium-high. Oil the grill rack by placing oil a folded paper towel, hold it with tongs and rub it over the rack.
- Remove the salmon from the marinade, blotting any excess. Grill the salmon until browned and opaque in the center, 4 to 6 minutes per side.
- To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.
NORTH AFRICAN SPICED ALASKA HALIBUT
Steps:
- Heat oven to 400 degrees F. Mix all dry ingredients in a small bowl. Stir in harissa, garlic and olive oil.
- Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Place halibut portions in spray-coated baking dish. Spoon and spread spice mixture over top of halibut. Cover dish with foil; seal. Roast 18 to 25 minutes for frozen halibut or 10 to 15 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- Variation: Remove foil during last 10 minutes of cooking, until lightly browned.
NORTH AFRICAN-STYLE ALASKA SALMON
Make and share this North African-Style Alaska Salmon recipe from Food.com.
Provided by gailanng
Categories African
Time 27m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Reserve 2 tablespoons olives. Blend remaining olives, yogurt, parsley, cilantro, lemon juice, olive oil, garlic, paprika, cumin, turmeric, salt and pepper flakes; set aside.
- Rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
- Turn salmon over and sprinkle with lemon pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minute for fresh/thawed fish. Cook just until fish is opaque throughout.
- To serve, spoon a dollop of sauce over each salmon portion; sprinkle on reserved olives and slivered onion.
Nutrition Facts : Calories 349.5, Fat 25.4, SaturatedFat 5.5, Cholesterol 61, Sodium 607.1, Carbohydrate 7.8, Fiber 2, Sugar 2.9, Protein 23.1
ALASKA SOCKEYE SALMON WITH HERBS AND GARLIC
Steps:
- Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375°F. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper. In a small bowl, mix together the wine, butter, garlic and herbs. Spoon the mixture over the top of the salmon, drizzling with any remaining liquid. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center - it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
- Roast in an oven preheated to 375°F, cooking 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.
CHAMPAGNE POACHED ALASKA SALMON
I got this from Recipe Goldmine under Valetines Menu's. I haven't tried it yet but it looks easy and elegant!
Provided by Little Bee
Categories One Dish Meal
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove any skin or bones from Salmon.
- Season Alaska salmon steaks/fillets lightly with salt and pepper. Place in a pan just large enough to hold the salmon in 1 layer. Add the champagne, lemon juice and just enough water to cover the fish.
- Remove the fish and bring the liquid to a boil.
- Return the salmon steaks/fillets to the pan. Top each with an onion slice, capers,and tarragon sprig. Reduce heat to a simmer, cover pan with foil and poach at no more than a simmer for 6 to 10 minutes (depending on the thickness of the salmon).
- Remove salmon steaks/fillets from the liquid and place on 4 warm serving plates. Top each piece of fish with 1 ounce of the liquid top with olives, capers and onions.
Nutrition Facts : Calories 418.8, Fat 18.5, SaturatedFat 3.7, Cholesterol 100.3, Sodium 170.5, Carbohydrate 5.9, Fiber 0.3, Sugar 2.1, Protein 34.1
BRONZED ALASKA SALMON IN A BUTTER-WINE SAUCE
Make and share this Bronzed Alaska Salmon in a Butter-Wine Sauce recipe from Food.com.
Provided by Chris Reynolds
Categories < 30 Mins
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pat salmon dry with paper towel. Heat nonstick skillet over medium-high heat. Brush salmon with oil and place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep salmon from sticking.
- Turn salmon over and sprinkle with the seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter.
- Continue to cook, uncovered, an additional 1 to 2 minutes, or just until fish is opaque throughout and sauce is reduced.
- Drizzle sauce over salmon when serving.
ALASKA SALMON W. TOMATILLO SAUCE, FRESH CORN & POBLANO CHILE
Make and share this Alaska Salmon W. Tomatillo Sauce, Fresh Corn & Poblano Chile recipe from Food.com.
Provided by Karina A
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- For the Sauce:.
- Combine the tomatillos, serrano chilies, cilantro, and lime juice in the blender and puree until very smooth. Season with salt and pepper and keep chilled until ready to serve. (Do not hold longer than two hours).
- For the Corn:.
- Husk the corn and shave the kernels off the cob. Place the cream in a pot, cooking down to reduce by 1/2. Roast the poblanos under a broiler and place in a bowl to steam, covered, ten minutes. When the chilies are cool to handle, peel, seed, and roughly chop. Combine the corn, poblanos, and cream and set aside. Keep warm until ready to serve.
- When Ready to Serve:.
- Saute Alaska salmon until desired doneness, about four minutes on each side. Place about two ounces of the tomatillo sauce in the center of a serving plate. Ladle some of the warm corn mixture in the center and place the salmon fillets on top. Serve with slices of grilled zucchini.
Nutrition Facts : Calories 806.3, Fat 40.2, SaturatedFat 19.9, Cholesterol 196.2, Sodium 203.4, Carbohydrate 77.8, Fiber 12.4, Sugar 11.2, Protein 46.8
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EASIEST CEDAR PLANK SALMON | WILD ALASKAN COMPANY
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Cuisine North AfricanTotal Time 25 minsCategory Lunch, DinnerCalories 385 per serving
- An hour or so before you plan to make your cedar plank salmon, submerge your planks in water. You must soak the planks so that they don’t burn when you set them onto the grill; once soaked, they’ll release steam and smoke when heated.
- Set up your grill so that you’ll be able to cook the cedar planked salmon over indirect heat by only loading one side of the grate with coals; if you’re using gas, turn half the burners up to medium-high and leave the other burners off; basically, you want to leave enough space on the grill for the cedar to steam rather than to singe over a flame.
- While the grill is warming up, combine the ras el hanout, garlic, olive oil, lemon juice and zest, and salt and pepper in a shallow dish or zip top bag; then, add salmon fillets, coating in the mixture. Allow the salmon to marinate for 10 minutes.
- Meanwhile, in a small bowl, combine pomegranate molasses, honey or maple syrup, and soy sauce. Set aside.
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