Moroccan Baked Salmon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 tbsp ground coriander 1 tbsp cumin 1/2 tbsp smoked paprika1 tsp black pepper1 tsp turmeric1/2 tbsp ground ginger1/2 tsp cayenne 1 tbsp brown sugar 1 tsp kosher salt 1 tsp cinnamon 1/4 tsp nutmeg1/2 tsp crushed cardamom1/2 tsp crushed anise---Makes about 6 tbsp--4 oz wild skin-on salmon fillet1 tbsp Moroccan spice (above)
--Moroccan Spice--
In a small bowl, combine all the "spice mixture" ingredients, stirring well to break up any bits of brown sugar. Remove 1 tbsp of the mixture for the salmon and store
remaining blend in a tightly covered container for later use.
--Moroccan Baked Salmon--
Line a small baking sheet with foil.
Sprinkle flesh side of the salmon with reserved Moroccan spice mixture and place skin side down on lined sheet.
Cover and refrigerate 30 minutes.
Preheat the oven to 450F and bake fish 10 - 13 minutes, to desired level of doneness.
Serve over rice pilaf or couscous.
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.
In a small bowl, combine all the "spice mixture" ingredients, stirring well to break up any bits of brown sugar. Remove 1 tbsp of the mixture for the salmon and store
remaining blend in a tightly covered container for later use.
--Moroccan Baked Salmon--
Line a small baking sheet with foil.
Sprinkle flesh side of the salmon with reserved Moroccan spice mixture and place skin side down on lined sheet.
Cover and refrigerate 30 minutes.
Preheat the oven to 450F and bake fish 10 - 13 minutes, to desired level of doneness.
Serve over rice pilaf or couscous.
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 211.5
- Total Fat: 11.8 g
- Cholesterol: 56.7 mg
- Sodium: 54.2 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 0.0 g
- Protein: 22.6 g
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