MOROCCAN BAKED SALMON WITH PRESERVED CHERMOULA
Salmon baked in foil parcels with one of the most popular marinades... Chermoula. serve with steamed new potatoes, chopped preserved lemons and black olives.
Provided by Wild Thyme Flour
Categories One Dish Meal
Time 40m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 14
Steps:
- mix the chermoula ingredients with 2 tbsp water in a shallow dish , large enough to hold the salmon in a single layer. Coat the fish with the marinade and rub in well with your fingers.
- Cover and leave to marinade for at least 2 hours.
- Cut 4 pieces of foil large enough to hold the salmon . Place a salmon in each piece of foil and spoon over remaining marinade.
- Top each piece with 2 tsp butter, a pinch of chillies and season with salt and pepper.
- Fold the foil over to form 4 parcels . Place on a baking sheet and allow to sit at room temperature for 15 minutes. in the meantime preheat oven to 220 degrees C.
- Bake in the oven for 20 minutes. Serve with potatoes or maybe cous cous.
Nutrition Facts : Calories 504, Fat 25.4, SaturatedFat 7.5, Cholesterol 185.5, Sodium 270.4, Carbohydrate 2, Fiber 0.4, Sugar 0.3, Protein 63.9
SALMON WITH CHERMOULA SAUCE AND COUSCOUS
What better way to use up cilantro and parsley in the fridge, than making a spiced and flavorful herbaceous sauce! This Moroccan sauce gets paired with earthy spices like cumin and coriander, making it an easy go-to coating and marinade for many proteins. In this recipe, it's pulsed in a food processor and gets spooned over salmon filets. This chermoula also calls for adding juice of lemon and the zest, but you can try it with preserved lemons for a nice relish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the chermoula: Combine the cilantro, 1/4 cup parsley leaves, the garlic, 1 teaspoon cumin, 1 teaspoon coriander and the lemon zest and juice in a food processor. Pulse until finely chopped. While the machine is running, slowly drizzle in 1/4 cup olive oil and process until smooth. Season with salt and pepper.
- Meanwhile, heat a saucepan over medium-high heat. Add 1 tablespoon olive oil and the zucchini and cook, stirring, until crisp-tender, 1 minute. Add the harissa, 1 1/4 cups water and a big pinch of salt and bring to a boil. Stir in the couscous, then cover, remove from the heat and wait 5 minutes; fluff with a fork. Stir in the 2 tablespoons chopped parsley; season with salt.
- Season the salmon with the remaining 1 teaspoon each cumin and coriander and a few pinches each of salt and pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until browned, 3 to 4 minutes per side. Divide among plates and top with the chermoula. Serve with the couscous and lemon wedges.
Nutrition Facts : Calories 510, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 66 milligrams, Sodium 457 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Sugar 1 grams, Protein 35 grams
MOROCCAN CHERMOULA MARINADE
Chermoula is an ancient, but fashionable marinade, which varies in ingredient content from one Moroccan kitchen to the next.
Provided by DailyInspiration
Categories Moroccan
Time 15m
Yield 150 ml.
Number Of Ingredients 11
Steps:
- Heat a frying pan and dry-fry the cumin and coriander seeds with the cinnamon until aromatic. Grind with a pestle and mortar, or in a spice grinder. Then either put all the ingredients in a blender and whiz them up, or pummel the whole lot in the pestle and mortar, adding one ingredient at a time in the above order. Keeps well, refrigerated for a week.
MOROCCAN SALMON
This recipe is from the October 2006 issue of Cooking Light magazine. the magazine describe it as, " Peppers, tangy lemon slices, and heady spices come together in this simple dish that yields tender fish and vegetables in a flavourful sauce. Serve in bowls over couscous or basmati rice to soak up the tasty juices."
Provided by Debi9400
Categories Moroccan
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F.
- Combine first 10 ingredients in a large bowl. Add salmon, turning to coat. Cover and let stand 15 minutes. Remove salmon, reserving marinade. Place salmon in a 13x9 inch baking dish coated with cooking spray.
- Cut lemon in half lengthwise; cut 1 lemon half crosswise into 1/8 inch thick slices. Reserve remaining lemon half for another use.
- Add the lemon slices, red and green bell pepper slices, 2 Tbsp of water and tomato slices to marinade; stir gently to coat. Arrange lemon mixture in an even layer over salmon; cover with foil.
- Bake at 400°F oven for 20 minutes or until fish flakes easily when tested with a fork.
- Place 1 fillet on each of 4 plates over rice. Top each serving with about 1/2 cup lemon mixture and drizzle each serving with about 2 1/2 Tbsp pan juices.
Nutrition Facts : Calories 256.4, Fat 8.6, SaturatedFat 1.4, Cholesterol 87.5, Sodium 412.9, Carbohydrate 10.9, Fiber 3.9, Sugar 4.3, Protein 35.5
PAN SEARED MOROCCAN SALMON
Make and share this Pan Seared Moroccan Salmon recipe from Food.com.
Provided by Sharon123
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine all ingredients except the salmon. Stir to make a paste.
- Rub the paste to evenly cover the salmon fillets. Place on a plate, cover with plastic wrap, and refrigerate for 5 minutes up to 2 hours.
- Preheat a 10" nonstick pan over medium high heat. Spray with oil and add salmon. Cook 2 minutes per side, then lower heat to medium. Continue cooking until inside is no longer translucent, about 3 minutes per side. Enjoy!
Nutrition Facts : Calories 87.3, Fat 3.8, SaturatedFat 0.6, Cholesterol 25.8, Sodium 121.5, Carbohydrate 1.2, Fiber 0.5, Sugar 0.2, Protein 11.8
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