Moroccan Spiced Salmon

Moroccan Spiced Salmon

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • SPICED SALMON

  • 1

    teaspoon fennel seeds

  • 1

    star anise pod

  • tablespoons ground cumin

  • 2

    teaspoons ground red pepper

  • 1

    teaspoon ground cardamom

  • 1

    teaspoon ground turmeric

  • ½

    teaspoon ground coriander

  • ½

    teaspoon ground cinnamon

  • 6

    (6-ounce) salmon fillets skinned

  • HARISSA VINAIGRETTE

  • 2

    tablespoons paprika

  • 2

    teaspoons ground cumin

  • 1

    teaspoon ground red pepper

  • teaspoon salt

  • teaspoon black pepper

  • 2

    tablespoons olive oil

  • 1

    tablespoon sherry vinegar

  • 2

    red bell peppers (about ¾ cup) roasted and peeled

  • 1

    garlic clove

  • VEGETABLE COUSCOUS

  • 1

    tablespoon olive oil

  • ¾

    cup finely diced zucchini

  • ¾

    cup finely diced peeled eggplant

  • ½

    cup finely diced red bell pepper

  • ½

    cup finely diced yellow bell pepper

  • ½

    cup finely diced onion

  • cups water

  • ½

    teaspoon salt

  • cups uncooked couscous

  • ½

    cup finely diced tomato

  • cup finely chopped ripe olives

  • 1

    tablespoon chopped fresh mint

  • teaspoon black pepper

  • REMAINING INGREDIENTS

  • Cooking spray

  • 6

    tablespoons plain fat-free yogurt

  • Shredded fresh mint leaves (optional)

Directions

Prepare Spiced Salmon: Preheat oven to 450º. Place fennel and star anise in a spice or coffee grinder, and process until ground. Combine fennel mixture, ground cumin, ground red pepper, cardamom, turmeric, coriander, and cinnamon in a large zip-top plastic bag. Add salmon, and toss gently to coat. Seal bag and marinate salmon in refrigerator 1 hour, turning bag occasionally. Prepare Harissa Vinaigrette: Combine all ingredients in a blender; and process until smooth. Cover and set aside. Prepare Vegetable Couscous: Heat oil in a large nonstick skillet over medium-high heat, and add zucchini and next 4 ingredients (zucchini through onion). Sauté zucchini mixture 2 minutes or until vegetables are crisp-tender. Reserve 2 tablespoons sautéed vegetables for garnish. Bring water and salt to a boil in a large saucepan, and gradually stir in couscous. Remove from heat, and cover;let stand 5 minutes. Fluff with a fork. Stir in remaining sautéed vegetables, tomato, olives, mint, and black pepper. Set aside; keep warm. To complete recipe: Remove Spiced Salmon from bag. Wipe skillet with a paper towel; wrap handle of skillet with foil. Coat pan with cooking spray; heat over medium-high heat until hot. Add salmon; sauté 4 minutes per side. Place skillet in oven; bake at 450º for 4 minutes. Place 1 1/4 cups Vegetable Couscous on each of 6 serving plates; top with a salmon fillet and 1 teaspoon reserved sautéed vegetables. Spoon 1 tablespoon Harissa Vinaigrette and 1 tablespoon yogurt in small dollops around salmon. Garnish with shredded fresh mint leaves, if desired.


Nutrition

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