Cold Roasted Moroccan Spiced Salmon Recipes

MOROCCAN SPICED SALMON - SERVED COLD!

Steps:

• Combine all ingredients EXCEPT salmon and lime juice.
• Line a baking sheet with foil.
• Rinse salmon with cold water and pat dry. Place skin-side down on foil.
• Sprinkle with rub. Allow salmon to sit at room temperature for 30 minutes.
• Preheat oven to 450°F Sprinkle salmon with lime juice. Roast in oven for 12 minutes. Remove from oven and let sit for 15 minutes.
• Wrap tightly in foil and refrigerate at least 2 hours before serving. Serve with yogurt, if wanted.

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.