Moroccan-Spiced Wild Alaska Salmon
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Servings: 4
Ingredients
Salmon
- 1 teaspoon turmeric
- 1 teaspoon ground coriander seed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 teaspoon grated fresh ginger
- 4, 6-ounce wild Alaska salmon fillets
- 2 tablespoons peanut oil, ghee, or other high-heat cooking oil
Yogurt sauce
- 1 cup plain yogurt (not Greek)
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon salt
- Pinch black pepper
Salad
- 6 ounces (about 16) cherry tomatoes, halved
- 1 Persian cucumber (or ½ English cucumber), diced small
- 1/8 teaspoon salt
- A pinch of black pepper
- 2 teaspoons fresh lemon juice
- 1 tablespoon olive oil
- 2 tablespoons roughly chopped mint leaves
- 2 tablespoons roughly chopped cilantro leaves
Nutrition Facts
| Calories | 786 |
| Total Fat | 42g |
| Saturated Fat | 6g |
| Calories From Fat | 377 |
| Cholesterol | 253mg |
| Protein | 93g |
| Carbohydrate | 13g |
| Fiber | 3g |
| Sodium | 581mg |
| Calcium | 170mg |
| Omega-3 Fatty Acids | 4,870mg |
Instructions
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Step 1 Mix the spices
In a small bowl, stir the turmeric, coriander, cumin, cinnamon, paprika cayenne and salt until blended. With a small whisk, work the ginger into the spices until blended.
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Step 2 Season and cook the salmon
Spread the spice mix over the skinless side of the fillets and pat it so it sticks to the fillets. In a nonstick skillet over medium heat, heat the oil. Add the salmon pieces with the skinless (spiced) sides down. Cook for 15-20 seconds, without moving, just long enough for the spices to form a crust. The spices should smell fragrant and you should see some light charring on the fish. Turn the fish over and cook for an additional 2-3 minutes, or until the fish is cooked through and opaque. The exact time will vary according to the thickness of the fillets. Transfer the salmon to a platter and let rest for 5 minutes.
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Step 3 Make the yogurt tahini sauce
In a small bowl, whisk the yogurt, tahini, lemon juice, salt and pepper until smooth. Taste and add more lemon juice, salt, and pepper, if you like.
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Step 4 Make the salad
In a bowl, stir together the tomatoes, cucumbers, salt, pepper, lemon juice and olive oil together. Stir in the mint and cilantro leaves.
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Step 5 Plate and serve
Surround the salmon on a platter with the salad garnish and either drizzle the tahini yogurt sauce over top or serve it on the side.
Cooking Technique Video
Nutrition Facts
| Calories | 786 |
| Total Fat | 42g |
| Saturated Fat | 6g |
| Calories From Fat | 377 |
| Cholesterol | 253mg |
| Protein | 93g |
| Carbohydrate | 13g |
| Fiber | 3g |
| Sodium | 581mg |
| Calcium | 170mg |
| Omega-3 Fatty Acids | 4,870mg |
