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.
Moroccan Spiced Salmon Recipe
Hands-On Time: 15 minutes | Total Time: 15 minutes | Serves 4
- 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
- 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
Moroccan Spiced Salmon Recipe © 2010 Rozanne Gold. Photo © 2010 Quentin Bacon. All rights reserved.