close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)

FaveHealthyRecipes.com

Menu

Moroccan Spiced Salmon

By: Chef Rachel Albert

For dinner tonight, make this spicy and wonderful Moroccan-Spiced Salmon recipe from Chef Rachel Albert. She says, "Berkeley chef Bruce Sherrod devised the spice rub that makes these crispy coated salmon fillets so delicious. You can prepare the spice rub and the barbecue sauce several days ahead. The sauce also freezes well. Round out the meal with whole grain bread, brown rice, qunioa, or herb-roasted potatoes, and a green salad, sautéed kale or collard greens, or steamed broccoli with cauliflower. Add a creamy carrot soup, beet salad, or steamed corn on the cob if you like."

Notes

For this recipe, you will need to use Chef Rachel Albert's recipe for Moroccan Barbecue Spice Mix and Moroccan Barbecue Sauce


This recipe is from The Garden of Eating: A Produce-Dominated Diet & Cookbook (Planetary Press, 2004) by Rachel Albert


 






Rachel Albert has been a natural foods chef, cooking instructor, and freelance food and health writer for more than 20 years. She has led more than 1000 cooking classes in 5 states and 250+ articles published in national and regional publications.


She is the author of The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces (Planetary Press, 2008) and co-author of the award-winning book, The Garden of Eating: A Produce-Dominated Diet & Cookbook (Planetary Press, 2004)


Rachel leads group and private classes, cooking parties, kitchen coaching sessions, and healthy shopping tours in the Phoenix metropolitan area and runs the gluten-free blog www.TheHealthyCookingCoach.com





Preparation Time15 min

Cooking Time10 min

Ingredients

  • 6 (6-ounce) or 9 (4 ounce) center-cut salmon fillets, each 1-inch thick (about 2 1/4 pounds)
  • 1/2 teaspoon ground black pepper, or to taste
  • 1/4 teaspoon unrefined sea salt, finely ground
  • 2 tablespoons unrefined coconut oil, ghee or clarified butter
  • 1 recipe Moroccan Barbecue Spice Mix [SEE BELOW]
  • 1 recipe Moroccan Barbecue Sauce, optional [SEE BELOW]

Instructions

  1. Preheat oven to 400˚ F. Rinse fish, pat dry with unbleached paper towel and rest on a platter.
     
  2. Heat 1 tablespoon of oil in each of two (10-inch) ovenproof cast-iron or heavy-bottom stainless steel skillets (or use 2 tablespoons of oil in one 12-to 13-inch chef pan) over medium-high heat.
     
  3. Meanwhile, season salmon with pepper, and sea salt. Sprinkle fish with half the spice mix, turning to coat all sides. Add more as needed to coat and press firmly so an even layer adheres.
     
  4. When oil is hot, add 3 salmon fillets, skin side up, to each medium skillet or all 6 pieces to 1 large skillet. Sauté for 2 minutes, then turn skin side down. Brown the second side for 2 minutes, then quickly transfer skillet(s) to preheated oven.
     
  5. Roast for 10 to 12 minutes or until skin becomes crisp and you can easily pierce the fish with a thin-bladed knife. Remove skillets(s) with thick oven mitts (don’t touch those handles!). Serve with Moroccan Barbecue Sauce. Refrigerate leftovers and use within 2 days.
     

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Your Recently Viewed Recipes

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Old-Fashioned Glazed Ham Balls

Take a trip down memory lane with these Old-Fashioned Glazed Ham Balls. Filled with flavorful ham and baked in a sticky-sweet glaze,… Continue reading: "Old-Fashioned Glazed Ham Balls"

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Subscribe Terms of Service Submit Your Recipes! Unsubscribe

FaveHealthyRecipes does not provide medical advice, diagnosis or treatment. See Terms of Service.

---- 1 ----

close

Images from other cooks

There are currently no images from other cooks.

I Love It