My Moroccan salmon recipe is an absolute must try – a staple for a Friday night dinner or Saturday lunch. So juicy and delicious – the excess sauce is the best soaked up by some fresh challah. The real beauty of this Moroccan spiced salmon dish though is that, in my opinion, it is one of few fish meals that remains tasty and fresh past 1-2 days in the fridge. It is also loaded with veggies, so I personally try to keep the oil ratio on the low side and add a bit more water to create liquid so it stays healthy, but you can completely adjust to your liking. Plus, this Moroccan salmon totally has a spicy kick, a sea of spices which give it its beautiful, aromatic twist. The intensity of the seasonings is another aspect you can adjust according to your personal tastes.
Normally, I try to make a huge batch and leave it in my fridge to eat all week because it is great both served warm and at room temperature. And the best part- the Moroccan spiced salmon is quick to prepare and doesn’t require much skill for those who aren’t the most talented in the kitchen. Whereas most fish recipes demand that the fish be cooked to perfection (in my opinion, a perfect medium rare for salmon), this salmon dish can’t really get too dried out because it is soaked in sauce. Remember, the Moroccan salmon will continue to cook in the heat of the sauce after removed from the fire so go for slightly undercooking, especially if you intend on reheating.
– 1 lb. PARK EAST salmon fillet
– 2 tbsp. consommé
– 2 tbsp. sweet paprika
– 2 tbsp. cumin
– 1 tbsp. Cayan pepper (less or more to taste)
– Salt and pepper (to taste)
– Olive oil
– Bell peppers
– Bunch of cilantro
Combine the spices in a bowl, cover fish in spice mixture and set aside to marinate. In a large pan, on some olive oil, sauté minced garlic, chopped peppers, onions and tomatoes for approximately 20 minutes. Add the fish to pan with vegetables and continue cooking for a maximum of 10 minutes. Serve Moroccan salmon with some cilantro on top.
Tip: For a healthier version, dilute the oil with water, using half-half. The sauce will be just as tasty!
If you liked my Moroccan spiced salmon, be sure to try another great fish recipe – the Ginger Soy Marinated Salmon. The preparation process might be a bit more advanced, because the fish needs to stay juicy on the inside, so if you are new to the kitchen I suggest you start with the Moroccan salmon first.