Moroccan Spiced Salmon

Name: Moroccan Spiced Salmon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 296 milliliters uncooked couscous; 177 milliliters finely diced peeled eggplant; 6 Tbsps plain fat-free yogurt; 1 teaspoon fennel seeds; 1 Tbsp chopped fresh mint; 1 garlic clove; 1 teaspoon ground cardamom; 1 teaspoons ground cinnamon; 1 teaspoons ground coriander; 2 teaspoons ground cumin; 3 Tbsps ground cumin; 1 teaspoon ground red pepper; 2 teaspoons ground red pepper; 1 teaspoon ground turmeric; 1 Tbsp olive oil; 2 Tbsps olive oil; 79 milliliters finely chopped ripe olives; 118 milliliters finely diced onion; 2 Tbsps paprika; 118 milliliters finely diced red bell pepper; 177 milliliters red bell peppers, roasted and peeled (about; 1 kilograms salmon fillets, skinned; 0 teaspoons salt; 1 teaspoons salt; 1 Tbsp sherry vinegar; 1 star anise pod; 118 milliliters finely diced tomato; 414 milliliters water; 118 milliliters finely diced yellow bell pepper

Need a pescatarian main course? Moroccan Spiced Salmon could be an amazing recipe to try. This recipe serves 6. One portion of this dish contains approximately 42g of protein, 21g of fat, and a total of 514 calories. A mixture of zucchini, onion, water, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the fat-free plain yogurt you could follow this main course with the Very Berry Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Place fennel and star anise in a spice or coffee grinder, and process until ground.

Ingredients you will need

Star Anise

Coffee

Fennel

Combine fennel mixture, ground cumin, ground red pepper, cardamom, turmeric, coriander, and cinnamon in a large zip-top plastic bag.

Ingredients you will need

Ground Cayenne Pepper

Ground Cumin

Coriander

Cardamom

Cinnamon

Turmeric

Fennel

Equipment you will use

Ziploc Bags

Add salmon, and toss gently to coat. Seal bag and marinate salmon in refrigerator 1 hour, turning bag occasionally.

Ingredients you will need

Salmon

Combine all ingredients in a blender; and process until smooth. Cover and set aside.

Equipment you will use

Blender

Heat oil in a large nonstick skillet over medium-high heat, and add zucchini and next 4 ingredients (zucchini through onion). Saut zucchini mixture 2 minutes or until vegetables are crisp-tender. Reserve 2 tablespoons sauted vegetables for garnish.

Ingredients you will need

Vegetable

Zucchini

Onion

Cooking Oil

Equipment you will use

Frying Pan

Bring water and salt to a boil in a large saucepan, and gradually stir in couscous.

Ingredients you will need

Couscous

Water

Salt

Equipment you will use

Sauce Pan

Remove from heat, and cover; let stand 5 minutes. Fluff with a fork. Stir in remaining sauted vegetables, tomato, olives, mint, and black pepper. Set aside; keep warm.

Ingredients you will need

Black Pepper

Vegetable

Olives

Tomato

Mint

Remove Spiced Salmon from bag. Wipe skillet with a paper towel; wrap handle of skillet with foil. Coat pan with cooking spray; heat over medium-high heat until hot.

Ingredients you will need

Cooking Spray

Salmon

Wrap

Equipment you will use

Paper Towels

Frying Pan

Aluminum Foil

Add salmon; saut 4 minutes per side.

Ingredients you will need

Salmon

Place skillet in oven; bake at 450 for 4 minutes.

Equipment you will use

Oven

Frying Pan

Place 1 1/4 cups Vegetable Couscous on each of 6 serving plates; top with a salmon fillet and 1 teaspoon reserved sauted vegetables. Spoon 1 tablespoon Harissa Vinaigrette and 1 tablespoon yogurt in small dollops around salmon.

Ingredients you will need

Salmon

Vinaigrette

Vegetable

Couscous

Harissa

Yogurt

Garnish with shredded fresh mint leaves, if desired.

Ingredients you will need

Fresh Mint

Note: Harissa Vinaigrette can be prepared in advance; cover and chill. Leftover vinaigrette may be used as a sauce for vegetables or as a condiment for meats.

Ingredients you will need

Vinaigrette

Vegetable

Sauce

Harissa

Equipment

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.