Moroccan Poached Salmon Recipes

Steps:

• Stir the lemon juice and salt together, then add the salmon and turn to coat thoroughly. Marinate in the refrigerator for 20 minutes.
• In a large straight-sided sauté pan or a low-sided pot just wide enough to hold the salmon in a single layer, bring the broth to a slow boil over medium heat. Slide the salmon into the broth and poach for 7 to 9 minutes, just until the fish is tender and an instant-read thermometer inserted into the center of each fillet registers 127°F.
• Garnish each with a generous dollop of Moroccan Pesto and serve immediately.
• There are many toppings you can dollop on poached salmon, including Basil Lemon Drizzle (page 177), Olive and Caper Relish (page 186), and Parsley Basil Drizzle (page 187).
• Usually it's best to buy your fish the same day you're preparing it. However, life doesn't always work that way. If you must store the fish longer, put it in a resealable plastic bag in the coldest part of your refrigerator, which is usually the back of the bottom shelf. It should hold for an extra two days. Put a note on the fridge to remind you that the fish is there. You know that old saying, "Out of sight, out of mind."
• Store in an airtight container in the refrigerator for 2 days.
• (per serving)
• Calories: 245
• Total Fat: 10.9g (1.7g saturated, 4.9g monounsaturated)
• Carbohydrates: 12g
• Protein: 24g
• Fiber: 2g
• Sodium: 530mg
• Are you wondering which fish cancer experts like in terms of beneficial nutritional content? Integrative oncologist Donald Abrams, an ardent foodie, suggests the following: "I like fish from deep, cold water. Salmon, albacore tuna, black cod, herring, mackerel, sardines-those are all rich in omega-3 fatty acids."

Steps:

• Place the tomatoes in a large saucepan and cook, over a medium heat, for 10 minutes or so, until reduced by half.
• Meanwhile, toast the coriander and cumin seeds in a dry frying pan until golden and aromatic - this should take about 30 seconds. Transfer the spices to a food processor.
• Add the parsley, garlic, jalapeno pepper, fresh cilantro and black pepper. Process to a paste.
• When the tomatoes have reduced, stir in the spice paste and bring to the boil, stirring well.
• Preheat the oven to 400°F
• Leave sauce to cool and add then add the lemon juice.
• Lay the fish out in a large casserole dish and pour over the sauce. Cover and bake for about 20 minutes, until the fish is cooked through. Serve straight away.

Steps:

• In a 3-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 45 minutes., Carefully place fillets in liquid; add additional warm water (120° to 130°) to cover if needed. Cook, covered, just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°), 45-55 minutes. Remove fish from cooking liquid. Serve warm or cold with lemon wedges.

Steps:

• In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.
• Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.

Steps:

• Preheat oven to 400°F.
• Combine first 10 ingredients in a large bowl. Add salmon, turning to coat. Cover and let stand 15 minutes. Remove salmon, reserving marinade. Place salmon in a 13x9 inch baking dish coated with cooking spray.
• Cut lemon in half lengthwise; cut 1 lemon half crosswise into 1/8 inch thick slices. Reserve remaining lemon half for another use.
• Add the lemon slices, red and green bell pepper slices, 2 Tbsp of water and tomato slices to marinade; stir gently to coat. Arrange lemon mixture in an even layer over salmon; cover with foil.
• Bake at 400°F oven for 20 minutes or until fish flakes easily when tested with a fork.
• Place 1 fillet on each of 4 plates over rice. Top each serving with about 1/2 cup lemon mixture and drizzle each serving with about 2 1/2 Tbsp pan juices.

Steps:

• In a large nonstick skillet, saute onions in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Add the tomatoes, raisins and seasonings; cook and stir for 5 minutes., Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray. Top with onion mixture. , Cover and bake at 375° for 25-30 minutes or until fish flakes easily with a fork. Serve with couscous if desired.