Moroccan Salmon
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Ingredients
½ cup chopped fresh parsley
2 teaspoons olive oil
1 teaspoon fresh lemon juice
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon garlic powder
¼ teaspoon ground red pepper flakes
¼ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
2 garlic cloves, minced
4 salmon fillets (6 oz each) (about 1 inch thick)
Cooking Spray
1 lemon
1 ½ cups thinly sliced red bell pepper (about 1 medium size)
1 ½ cups thinly sliced green bell pepper (about 1 medium size)
2 tablespoons water
1 large plum tomato, sliced crosswise in 1/4-inch thick slices
To make
This simple dish combines sweet peppers, sharp lemon slices and spicy spices to create tender fish and vegetables in a flavorful sauce. Serve in bowls with couscous or basmati rice to soak up the delicious juice.
Preheat the oven to 400 degrees.Combine the first 10 ingredients in a large bowl. Add the salmon, turning to coat. Cover and let stand for 15 minutes. Remove the salmon from the bowl, reserving the marinade. Place the salmon, skin side down, in a 13-inch x 9-inch baking dish greased with cooking spray.Halve the lemon lengthwise; cut half of 1 lemon crosswise into 1/8-inch thick slices. Leave the remaining half of the lemon for another use. Add lemon slices, red and green bell peppers, 2 tablespoons of water, and tomato slices to the marinade; mix gently to coat. Spread the lemon mixture evenly over the salmon; cover with foil. Bake at 400 ° C for 20 minutes or until the fish is easily delaminated when tested with a fork, or until the desired degree of roasting.Place 1 fillet on each of the 4 plates. Sprinkle each serving with about 1/2 cup of the lemon mixture and drizzle each serving with about 2 1/2 tablespoons of lemon juice.
Preheat the oven to 400 degrees.Combine the first 10 ingredients in a large bowl. Add the salmon, turning to coat. Cover and let stand for 15 minutes. Remove the salmon from the bowl, reserving the marinade. Place the salmon, skin side down, in a 13-inch x 9-inch baking dish greased with cooking spray.Halve the lemon lengthwise; cut half of 1 lemon crosswise into 1/8-inch thick slices. Leave the remaining half of the lemon for another use. Add lemon slices, red and green bell peppers, 2 tablespoons of water, and tomato slices to the marinade; mix gently to coat. Spread the lemon mixture evenly over the salmon; cover with foil. Bake at 400 ° C for 20 minutes or until the fish is easily delaminated when tested with a fork, or until the desired degree of roasting.Place 1 fillet on each of the 4 plates. Sprinkle each serving with about 1/2 cup of the lemon mixture and drizzle each serving with about 2 1/2 tablespoons of lemon juice.
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Author:Admin
Published: 11/20/2023 8:59 PM
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