Moroccan Salmon Crudo With Yogurt Recipes

MOROCCAN GRILLED SALMON

Moroccan Grilled Salmon image

Provided by Food Network Kitchen

Time 52m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup plain yogurt
Juice of 1 lemon, plus lemon wedges for garnish
1 tablespoon extra-virgin olive oil, plus more for the grill
2 to 3 cloves garlic, smashed
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground pepper
4 6-ounce skinless center-cut salmon fillets
1/4 cup chopped fresh cilantro or parsley, for garnish

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.

SPICY MOROCCAN YOGURT MARINADE OR DIP

Spicy Moroccan Yogurt Marinade or Dip image

This is such a tasty sauce! It's our favorite way to flavor baked salmon; the spices are wonderful and complex, and the yogurt makes the fish butter-tender! I always double this if I'm just cooking for the two of us, and save half for use as a dip with raw vegetables or grainy artisan crackers.

Provided by La Dilettante

Categories Southwest Asia (middle East)

Time 30m

Yield 4 salmon steaks, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup plain yogurt
1/4 cup olive oil
1/4 cup cilantro leaf, chopped
2 teaspoons cumin powder
2 teaspoons fresh lime juice
2 garlic cloves, minced
1 teaspoon paprika
1 pinch cayenne pepper
1 pinch sugar
3 grinds black pepper
salt

Steps:

Mix well and pour over salmon (or tuna). Let marinate overnight, and oven-bake or grill. Serve over cous cous of a rice pilaf.

MOROCCAN SALMON CRUDO WITH YOGURT

Moroccan Salmon Crudo with Yogurt image

One of the secrets to this raw salmon dish from Seattle restaurant Madison Park Conservatory is an amazing Moroccan spice blend called ras el hanout. It's like a curry powder in that there are a billion unique combinations, with each cook creating his or her own, though most include Moroccan favorites like cardamom, ginger, or mace. The blend is sold in fancy grocery stores or in Middle Eastern markets like the one near us in Pike Place Market that smells like heaven. You can also buy it online. If you can't find Greek yogurt, let plain yogurt drain a bit in a colander until thick before using.

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 teaspoon finely chopped fresh dill, plus more, coarsely chopped, for garnish
1 teaspoon finely chopped fresh mint, plus more, coarsely chopped, for garnish
Zest and juice of 1 lemon
1 teaspoon ras el hanout spice blend
1 teaspoon extra-virgin olive oil
1/2 English cucumber, peeled, seeded, and diced
1/2 cup plain Greek yogurt
1/2 pound fresh sockeye salmon fillet, thinly sliced
sea salt

Steps:

Combine the finely chopped dill, finely chopped mint, lemon zest, three-quarters of the lemon juice, the ras el hanout, olive oil, and cucumber and mix to make a chunky vinaigrette.
Smear a thin layer of yogurt down the center of a large plate. Layer the salmon thinly on top of the yogurt. Sprinkle the salmon with the remaining lemon juice and a pinch of salt. Drizzle the vinaigrette on top and garnish with the coarsely chopped dill and mint. Serve immediately.

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