Moroccan Spiced Salmon Recipe

Radically Simple | Rodale, 2010

This Moroccan spiced salmon dish is lush with evocative flavors, colors, and textures, all in one, and all in 10 minutes.–Rozanne Gold

LC Side Ways Note

Sure, this spice-rubbed salmon is swell when accompanied by the sweet tang of oranges, the briny-like-the-sea smack of olives, the crisp pungency of thinly sliced red onions, and the virtuousness of a small heap of tender young salad greens, as the author smartly suggests. But if you really want to make that salad sing, rather than dress it with a mere drizzle of olive oil, whisk up a lovely little vinaigrette using the juice of another orange, a few drops of white wine vinegar, and some extra-virgin olive oil, then dribble it over both salmon and salad. We think you’ll like that. We certainly did.

Hands-On Time: 15 minutes | Total Time: 15 minutes | Serves 4

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Ingredients

2 oranges, preferably seedless
1/2 cup torn fresh basil leaves
1/2 small red onion, slivered
10 large oil-cured black olives, pitted
A few handfuls mixed salad greens
6 tablespoons extra-virgin olive oil
1 teaspoon chile powder
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 1/2 to 2 teaspoons salt
4 pieces (4 to 6 ounces each) fresh salmon, without skin

Directions

1. To make the Moroccan spiced salmon fillets, lop the top and bottom of the oranges with a sharp knife so the oranges stand upright on a cutting board. Trim the rind and the white pith from them. Turn the oranges on their sides and slice them very thinly. Arrange the oranges on 4 plates. Top with the basil and onion and scatter the olives around. Place the greens on top. Drizzle each salad with a little oil. Set aside to allow the flavors to meld.
2. In a small bowl, mix together the chile powder, cumin, cinnamon, and salt. Rub the mixture onto 1 side of each salmon fillet.
3. Heat 1 tablespoon of the oil in a medium skillet. Add the salmon, spice side down, and cook 2 minutes over high heat. Turn and cook to the desired doneness, 2 minutes longer for rare. Arrange a salmon fillet on each salad and drizzle with the remaining oil.

Hungry for more? Chow down on these:

Mango Salmon Salad from Lisa is Cooking
Salmon Burgers and Spinach Salad from Guilty Kitchen
Tandoori Salmon with Kale from Leite's Culinaria
Plank-Roasted Salmon with Rosemary-Mustard Vinaigrette from Leite's Culinaria