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Moroccan Spiced Salmon


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  • 1 teaspoon fennel seeds
  • 1 star anise pod
  • 2 1/2 tablespoons ground cumin
  • 2 teaspoons ground red pepper
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 6 (6-ounce) salmon fillets skinned
  • 2 tablespoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon sherry vinegar
  • 2 red bell peppers (about 3/4 cup) roasted and peeled
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 3/4 cup finely diced zucchini
  • 3/4 cup finely diced peeled eggplant
  • 1/2 cup finely diced red bell pepper
  • 1/2 cup finely diced yellow bell pepper
  • 1/2 cup finely diced onion
  • 1 3/4 cups water
  • 1/2 teaspoon salt
  • 1 1/4 cups uncooked couscous
  • 1/2 cup finely diced tomato
  • 1/3 cup finely chopped ripe olives
  • 1 tablespoon chopped fresh mint
  • 1/8 teaspoon black pepper
  • Cooking spray
  • 6 tablespoons plain fat-free yogurt
  • Shredded fresh mint leaves (optional)


Servings 1


Step 1

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.

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