Moroccan Poached Salmon Recipes

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.

POACHED SALMON WITH MOROCCAN PESTO

Steps:

• Stir the lemon juice and salt together, then add the salmon and turn to coat thoroughly. Marinate in the refrigerator for 20 minutes.
• In a large straight-sided sauté pan or a low-sided pot just wide enough to hold the salmon in a single layer, bring the broth to a slow boil over medium heat. Slide the salmon into the broth and poach for 7 to 9 minutes, just until the fish is tender and an instant-read thermometer inserted into the center of each fillet registers 127°F.
• Garnish each with a generous dollop of Moroccan Pesto and serve immediately.
• There are many toppings you can dollop on poached salmon, including Basil Lemon Drizzle (page 177), Olive and Caper Relish (page 186), and Parsley Basil Drizzle (page 187).
• Usually it's best to buy your fish the same day you're preparing it. However, life doesn't always work that way. If you must store the fish longer, put it in a resealable plastic bag in the coldest part of your refrigerator, which is usually the back of the bottom shelf. It should hold for an extra two days. Put a note on the fridge to remind you that the fish is there. You know that old saying, "Out of sight, out of mind."
• Store in an airtight container in the refrigerator for 2 days.
• (per serving)
• Calories: 245
• Total Fat: 10.9g (1.7g saturated, 4.9g monounsaturated)
• Carbohydrates: 12g
• Protein: 24g
• Fiber: 2g
• Sodium: 530mg
• Are you wondering which fish cancer experts like in terms of beneficial nutritional content? Integrative oncologist Donald Abrams, an ardent foodie, suggests the following: "I like fish from deep, cold water. Salmon, albacore tuna, black cod, herring, mackerel, sardines-those are all rich in omega-3 fatty acids."

MOROCCAN SPICED SALMON

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.