Moroccan Spiced Salmon RecipeOrigin: Morocco Period: Traditional |
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Being a country that borders both the Atlantic Ocean and the Mediterranean, fish are an essential part of the Moroccan diet. This recipe is for a spice-roasted salmon that is typically served cold with salads and pickles. Ingredients:
1 x boneless salmon fillet (about 3cm thick and with the skin on) 
Moroccan Spiced Salmon Preparation:Method:Combine the brown sugar, ginger, Ras el hanout, cinnamon, cumin and salt in a bowl. Meanwhil line a baking tray with foil and grease lightly with olive oil. Rinse the salmon under running water then pat dry. Rub the spice mix into both sides of the fish then set, skin side down, on the baking tray. Sprinkle and remaining spice mix on top of the fish then set aside for 40 minutes to marinate. At the end of this time sprinkle the fish with the lime juice then place in an oven pre-heated to 200°C and roast for about 12 minutes (the salmon will still be rare, but don't worry!). Allow to stand at room temperature for 15 minutes then wrap the fish tightly in foil and allow to cool to room temperature. Refrigerate for at least an hour before serving. When ready to serve, cut the fish into strips and serve with a North African salad and pickles. |
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