Best 2 Salmon With A Moroccan Spice Crust Ww Recipes

Tantalize your taste buds with a culinary journey to the vibrant souks of Morocco with our exceptional Salmon with a Moroccan Spice Crust. This delectable dish seamlessly blends the aromatic spices of North Africa with the delicate flavors of the sea, resulting in a symphony of flavors that will transport you to the heart of Marrakech. Embark on a sensory adventure as you explore our diverse collection of Moroccan-inspired recipes, each offering a unique twist on this classic dish. From the traditional charm of Moroccan Salmon Tagine to the zesty kick of Harissa-Crusted Salmon, our culinary repertoire caters to every palate. Whether you seek a quick and easy weeknight meal or an impressive centerpiece for your next dinner party, our recipes promise to deliver an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON WITH A MOROCCAN SPICE CRUST (WW)

Salmon With a Moroccan Spice Crust (Ww) image

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

Ingredients

12 -16 white pearl onions
1 1/2 teaspoons unsalted butter
3/4 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons curry powder
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons caraway seeds
1 1/2 teaspoons black peppercorns
1 lb salmon fillet, cut into 4 pieces
1 cup green lentil, cooked
1 small head frisee, rinsed and torn (curly endive)

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

COLD ROASTED MOROCCAN SPICED SALMON

Cold Roasted Moroccan Spiced Salmon image

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

Ingredients

¾ teaspoon ground cinnamon
¾ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon mustard powder
¼ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper
⅛ teaspoon ground allspice
2 teaspoons white sugar
2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets
1 tablespoon fresh lime juice

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

Tips:

Choose the right salmon fillet: Look for a fillet that is at least 1 inch thick and has a deep pink color. Avoid fillets that are thin or have a pale color, as these will not cook evenly.
Make sure the spice crust is evenly distributed: Before baking, press the spice crust onto the salmon so that it forms a thin, even layer. This will help to ensure that the salmon is evenly seasoned.
Don't overcook the salmon: Salmon is a delicate fish, so it is important to cook it until it is just cooked through. Overcooked salmon will be dry and flaky.
Let the salmon rest before serving: Once the salmon is cooked, let it rest for a few minutes before serving. This will allow the juices to redistribute, resulting in a more moist and flavorful fish.

Conclusion:

This Moroccan-spiced salmon is a delicious and easy-to-make dish that is perfect for a weeknight meal. The spice crust gives the salmon a flavorful and crispy crust, while the inside remains moist and flaky. Serve the salmon with your favorite sides, such as roasted vegetables, rice, or quinoa.