Recipe

Moroccan Spiced Salmon with Yogurt Sauce

By: 

Robin Asbell

Recipe Information

Total Time: 

40 minutes

Servings: 

4

Morocco is known for its amazing spice blends, all layered in with sweet, sour, and hot flavors. This rub is also great on lamb, chicken, kebabs, cooked rice, or a leftover baked potato, reheated in the microwave.

Ingredients

Rub

  • 1/2 teaspoon salt
  • 1 teaspoon brown sugar
  • 1/4 teaspoon turmeric
  • 1 tablespoon coriander seed
  • 1 tablespoon cumin seed
  • 1 tablespoon caraway seed
  • 1 teaspoon red pepper flakes
  • 2 tablespoons black peppercorns

Salmon and Sauce

  • 1 1/2 pounds salmon
  • Olive oil spray
  • 2 cups Greek yogurt
  • 1 tablespoon olive oil
  • 1 small cucumber, peeled seeded and chopped
  • 1/2 cup fresh parsley, minced
  • 1/2 teaspoon salt

Preparation

  1. Preheat oven to 400°F.
  2. Grind the salt, sugar and spices coarsely and coat the fish, reserving any spice mixture for a later use. Chill the fish until the oven is heated. Put the fish in a casserole pan and spritz olive oil over it all. Bake for 15 minutes for wild caught, 20 for farmed.
  3. For the sauce, stir together the yogurt, olive oil, cucumber, parsley and salt.

Serving Suggestion

Serve with a side of couscous and a tomato and lettuce salad.

Nutritional Information

Calories: 642, Fat: 37 g, Cholesterol: 97 mg, Sodium: 754 mg, Carbohydrate: 18 g, Dietary Fiber: 3 g, Protein: 60 g

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