Moroccan Salmon Skewers Recipes

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 SALMON SKEWERS

Steps:

• Preheat oven to 400 degrees. In a mortar and pestle, combine cumin, coriander, and fennel seeds. Grind until coriander seed is just broken. Alternatively, seeds may be placed in a spice grinder, and pulsed until coriander is just broken; do not overprocess. Spices may also be crushed using a heavy cast-iron skillet. Transfer seeds to a small bowl, and toss with 1 teaspoon salt and 1/8 teaspoon pepper.
• Dip 1 side of the salmon into the spice mixture to coat heavily. Repeat with remaining salmon.
• Heat a large ovenproof skillet over medium heat. Place salmon, spice-side down, into the pan. Cook until spices are dry, golden, and toasted, about 4 minutes. Immediately transfer pan to oven, and cook until salmon is just cooked through, about 30 seconds. Transfer salmon to a serving platter, and skewer with toothpicks. Serve warm with dipping sauce.

MEDITERRANEAN SALMON KABOBS

Steps:

• In a small bowl, whisk together the marinade ingredients of extra virgin olive oil, lemon juice and zest, garlic, oregano, thyme, cumin, Aleppo pepper and coriander.
• Place salmon pieces, zucchini and onions in a large mixing bowl. Season with kosher salt and pepper, and toss briefly. Now pour the marinade over the salmon and toss again to make sure the salmon is well coated with the marinade. Let the fish marinate for about 15 to 20 minutes (see Cook's Tip)
• Beginning with salmon, thread salmon, zucchini and onions through skewers (if using wooden skewers, be sure to have soaked them for 30 minutes before using.)
• Heat an outdoor grill (indoor grilling instructions in notes). Arrange salmon skewers on top and cover the grill. Grill salmon kabobs for 6 to 8 minute, covered, or until the fish is opaque throughout, turning once midway through cooking (using tongs is the best way to turn the salmon skewers)

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 SALMON

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.