EASY BRAZILIAN SPICED SALMON
A South American twist on North American fish, with Brazilian-inspired spices.
Provided by Robbie Wise
Categories World Cuisine Recipes Latin American South American Brazilian
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Place salmon fillets on the prepared baking sheet. Mix olive oil, brown sugar, garlic, smoked paprika, paprika, and chile powder together in a bowl. Spread mixture over salmon fillets. Squeeze lemon juice on top.
- Bake in the preheated oven until fish flakes easily with a fork, 13 to 15 minutes.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 10.1 g, Cholesterol 49.4 mg, Fat 10.9 g, Fiber 1.4 g, Protein 21.7 g, SaturatedFat 1.9 g, Sodium 62.1 mg, Sugar 6.8 g
SPICY CARDAMOM SALMON (NORTH AFRICAN INSPIRED)
This original recipe was created for the ZWT6 Mixing Pot Challenge, hosted by the Fish & Seafood Forum. Team X-tra Hot Dishes has lived up to it's name and just like the influential flavors of North Africa, we are spicy and energetic with a balance of zesty sweetness mixed in. This easy, yet bold-flavored rub for salmon shows off some of our best qualities!
Provided by Tinkerbell
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F and liberally spray a casserole dish with non-stick cooking spray.
- Place the salmon fillets, skin side down, in dish and set aside.
- In a small bowl, combine the remaining ingredients (except fresh cilantro) and stir well to form a slightly dry paste.
- Gently rub the paste onto the salmon and bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.
- Garnish with fresh cilantro, if desired.
MOROCCAN MEATBALL AND LENTIL BAKE WITH COMPANY!
A lightly spiced & fruity North African inspired dish with a tasty vegetable accompaniment or company as the title says! Made with easily available ingredients & it is also very adaptable. This recipe is a complete meal, but you could if you wish, serve it alongside steamed rice or couscous. Flatbreads would also be ideal, especially for mopping up all the lentils & spicy juices.
Provided by French Tart
Categories Lentil
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 32
Steps:
- Heat oven to 180C/fan 160C/gas 4.
- MEATBALLS:.
- Mix the garlic, cumin, coriander and cinnamon, salt & pepper together.
- Break up any lumps in the minced beef and add the spices, finely diced onion and the beaten egg.
- Mix together well, using your hands.
- Shape into balls the size of a walnut - you should get about 32 to 36 meatballs.
- Roll them into the flour and heat up the olive oil in a large frying pan.
- Fry them in batches - do not overcrowd the pan - fry until golden brown, are firm & keeping their shape.
- Put the meatballs to one side.
- LENTILS:.
- Heat up the olive oil in the same frying pan as the meatballs were cooked inches.
- Fry the garlic and onion over a low heat until translucent & golden but not brown.
- Add the spices and then the lentils and stir them around to get a good coating of the oil.
- Add the tinned tomatoes, vegetable stock, cinnamon stick & the dried apricots.
- Give them all a good stir and cook over a low heat for about 2 minutes.
- Pour the lentils into a large ovenproof dish and place the meatballs on top. Scatter the cherry tomatoes around the meatballs.(They look good if kept on the vine).
- Cover and cook for about 1 hr, or until the sauce has thickened.
- Take the cover off for the last 10-15 minutes and allow the meatballs & cherry tomatoes to brown.
- Remove the cinnamon stick before serving.
- Whilst the meatball & lentil bake is cooking, prepare and cook the vegetable accompaniment.
- Take a large wok and heat up the olive oil.
- Add the fennel bulb, onions & carrots and stir well.
- Add the brown sugar, stir well & turn up the heat. Cook the vegetables until they are tinged brown on the edges and the sugar has completely dissolved.
- Turn the heat down and add the vegetable stock, cover the wok and cook for about 30 minutes or until the vegetables are tender but still holding their shape.
- Add the orange juice and mix well, cook without a lid for a further 5 minutes.
- Pour into a serving dish & garnish with grated orange zest, fennel seeds and some of the green fronds from the fennel.
- Serve alongside the meatball and lentil bake.
- Garnish the meatball & lentil bake with some of the green fronds from the fennel bulbs.
- Flatbreads, rice or couscous would also be good accompaniments, if needed, for this meal.
Nutrition Facts : Calories 796.5, Fat 36.4, SaturatedFat 10.9, Cholesterol 133.8, Sodium 202.1, Carbohydrate 81.7, Fiber 17.7, Sugar 40.3, Protein 40.7
SPICY LAMB STEW WITH APRICOTS AND CARDAMOM
Cinnamon, cloves, ginger and cayenne pepper enhance this North African-style dish. Serve the stew over the Saffron-Cardamom Rice or plain basmati rice.
Categories Soup/Stew Fruit Ginger Lamb Onion Stew Dinner Apricot Meat Winter Clove Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Mix first 4 ingredients in large bowl. Add lamb and toss to coat. Heat vegetable oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender and golden, about 10 minutes. Add lamb and sprinkle with salt. Sauté until brown, about 5 minutes. Add minced ginger and stir 1 minute. Add 1 cup water and bring to boil. Reduce heat, cover and simmer until lamb is tender, stirring occasionally, about 1 hour.
- Add apricots to pot and simmer uncovered until liquid is slightly thickened and reduced, about 10 minutes. Stir in vinegar and sugar. Season to taste with salt. Divide stew among 4 bowls.
EASY SPICY SALMON
Make and share this Easy Spicy Salmon recipe from Food.com.
Provided by SB61287
Categories Very Low Carbs
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all seasonings & coat salmon.
- Heat oil in grill pan.
- Grill salmon until done over medium-high heat for 5-6 minutes on each side until fish flakes.
- Before removing from pan put 1T. of butter on each salmon piece.
- Sprinkle each with 1 T. lemon juice.
Nutrition Facts : Calories 551.4, Fat 29.3, SaturatedFat 10.2, Cholesterol 176.8, Sodium 363.7, Carbohydrate 3.4, Fiber 0.8, Sugar 0.5, Protein 65.9
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