This pan-seared Moroccan salmon is gently but perfectly spiced, comes together in minutes, is perfect for crazy weeknights yet impressive enough for entertaining, and healthy enough to remind you how good it can taste to take care of yourself.
Pan-Seared Moroccan Salmon
- Quick Glance
- 15 M
- 15 M
- Serves 4
Using a sharp knife, lop off the top and bottom of the oranges 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 very thinly slice them.
Arrange the oranges on 4 plates. Top with the basil and onion and scatter with the olives. Place the greens on top. Drizzle each salad with a little oil. Let rest while you make the salmon.
In a small bowl, mix together the chile powder, cumin, cinnamon, and salt. Pat the salmon dry and rub the spice mixture on the top side of each salmon fillet.
Heat 1 tablespoon of the oil in a skillet. Add the salmon, spice side down, and cook 2 minutes over high heat. Turn and cook to the desired doneness, about 2 minutes longer for rare, depending on the thickness. Arrange a salmon fillet on each salad and drizzle with the remaining oil. Originally published February 22, 2011.
Vinaigrette For Drizzling Variation
If you really want to make this spice-rubbed salmon and side salad sing, dress it with a lovely little vinaigrette made by whisking together 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 like it so much, we could see adding this to the rotation of go-to recipes that we turn to during crazy weeks (and save a portion to take to work for lunch the next day, keeping the salmon and salad separate).
Recipe Testers' Reviews
This was a fast and delicious dinner! The spice-rubbed salmon was awesome and next time I’ll put it on the bottom, too! The salmon could stand on its own anytime at our house and will be in my file from now on. I cooked 6-ounce salmon fillets (thickest part measuring 1 1/4 inches) and increased the time to 2 1/2 minutes on each side. They were definitely on the rare side, but we like that with salmon.
I think this dish would be great in the summer when basil (or mint?) is plentiful in the garden. Next time, I’ll add more oranges and olives to the salad. A keeper!
This is one of the best preparations of salmon that I’ve had in quite some time! The vibrant colors of the salad are matched by its variety of flavors. The salmon was done to tender, juicy perfection and the warm spices in the rub showcase it’s wild, earthy flavor. I’m glad I used 6-ounce portions or I’d be going back to the store for more before dinner was over!