Moroccanstylesalmon Recipes

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.

MOROCCAN CHERMOULA MARINADE

Steps:

• The chermoula is ready to be used for marinating meats and veggies, dressing potatoes before baking, or mixing into rice, quinoa, or couscous. Enjoy.

MOROCCAN SALMON CAKES WITH GARLIC MAYONNAISE

Steps:

• In a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika. Set aside.
• Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.
• In a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg yolks, garlic, cumin, black pepper, and salt. Form into patties.
• In a large skillet over medium heat, heat the olive oil and fry patties until golden brown turning once, about 8 to 10 minutes. Serve with garlic mayonnaise.

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.

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 SEASONING (RAS-EL-HANOUT)

Steps:

• Combine all ingredients in an airtight container.
• Seasoning blends will taste best if used within 6 months (but most can be safely stored in a cool, dry place for up to a year).

MOROCCAN-STYLE SALMON WITH COUSCOUS

Steps:

• Make the chermoula: Place the garlic, cumin, saffron, olive oil, lemon juice, chili, and salt into food processor and process until well chopped and blended. Add the cilantro and process briefly. Brush the salmon with the chermoula and let sit for 15 minutes while barbeque is getting hot. Meanwhile, place the couscous into a heatproof container. Boil the water and pour over the couscous. Cover and let steam for 15 minutes. Fluff with a fork and place into a medium bowl. Add the peas, red pepper, sliced green onion, cilantro, mint, olive oil, lemon juice and garlic. And mix thoroughly. Season with salt and pepper to taste. Place the salmon on the grill and cook the fish until done, about 5 minutes per side. Serve with couscous.

MOROCCAN SPICE BLEND

Steps:

• Combine all ingredients; store in an airtight container.