GLAZED SALMON WITH SPICED CARROTS
Get ready for a fantastic one-pan dinner bursting with flavor. We broil this honey-mustard glazed salmon and serve it with carrots tossed in a spiced lime and almond dressing boosted with fresh mint.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Lightly oil the broiler pan. Toss the carrots with 1 tablespoon olive oil in a bowl, then spread out on one side of the pan. Broil until the carrots begin to soften, 2 to 3 minutes.
- Meanwhile, whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the other side of the broiler pan next to the carrots and season with salt and pepper. Broil until the salmon is golden brown and just cooked through and the carrots are crisp-tender, 5 to 7 minutes.
- Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.
PAN SEARED MOROCCAN SALMON
Make and share this Pan Seared Moroccan Salmon recipe from Food.com.
Provided by Sharon123
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine all ingredients except the salmon. Stir to make a paste.
- Rub the paste to evenly cover the salmon fillets. Place on a plate, cover with plastic wrap, and refrigerate for 5 minutes up to 2 hours.
- Preheat a 10" nonstick pan over medium high heat. Spray with oil and add salmon. Cook 2 minutes per side, then lower heat to medium. Continue cooking until inside is no longer translucent, about 3 minutes per side. Enjoy!
Nutrition Facts : Calories 87.3, Fat 3.8, SaturatedFat 0.6, Cholesterol 25.8, Sodium 121.5, Carbohydrate 1.2, Fiber 0.5, Sugar 0.2, Protein 11.8
COLD ROASTED MOROCCAN SPICED SALMON
This easy dry rub blasts the fish with unique Middle Eastern flair and is perfect paired with other cold sides and salads. Roast it in the morning to enjoy cold with your guests that evening. Any variety of salmon, or even trout, works; cooking time remains the same as long as the cut is about one-inch thick. It may seem like a lot of seasonings to use on one cut of meat, but cold meat can lose flavor, so the idea is to blast it with flavors from the beginning. If cold fish isn't your thing, refrigerate it and bring it to room temperature to serve.
Provided by Menealeous' Daughter
Categories World Cuisine Recipes African North African Moroccan
Time 1h12m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 224.9 calories, Carbohydrate 2.2 g, Cholesterol 83.9 mg, Fat 9.8 g, Fiber 0.3 g, Protein 30.2 g, SaturatedFat 1.5 g, Sodium 260.6 mg, Sugar 1.5 g
SALMON WITH A MOROCCAN SPICE CRUST (WW)
Make and share this Salmon With a Moroccan Spice Crust (Ww) recipe from Food.com.
Provided by ellie_
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Fill a saucepan with enough water to cover onions and bring to a boil. Add onions and simmer covered for 3-5 minutes.Drain. When cool enough to handle cut off the roots and peel away the tough skins.
- In a nonstick skillet over medium low heat melt butter and then add the onions, cook stirring often until golden brown (15 minutes). Stir in sugar and cook s tiring until onions are glazed (5 minutes). Add salt and pepper and keep warm.
- In a spice grinder or mortar and pestle combine the spices (coriander -peppercorns) and grind spices until coarsely ground. Rub both sides of the salmon with the spice mixture.
- Spray a nonstick skillet with Pam and set over high heat. Add salmon and cook turning once until fish is browned on the outside and opaque in the center (3-5 minutes per side).
- Divide and arrange the lentils on each of 4 plates. Place salmon in the middle of the lentils and garnish with the glazed onions and frisee.
Nutrition Facts : Calories 400.3, Fat 6.5, SaturatedFat 1.7, Cholesterol 62.9, Sodium 522.7, Carbohydrate 48.8, Fiber 18.4, Sugar 9, Protein 37.2
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