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. Actually, 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 being certain to save a portion to take to work for lunch the next day (keeping the salmon and the salad separate, natch).
Moroccan Spiced Salmon
- Quick Glance
- 15 M
- 15 M
- Serves 4
- 2 oranges, preferably seedless
- 1/2 cup torn 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.