Pan-Seared Moroccan Salmon
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
487 kcal
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Course
Main Course
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Cuisine
Moroccan
Pan-Seared Moroccan Salmon
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This pan-seared Moroccan salmon is gently but perfectly spiced, comes together in minutes, is perfect for crazy weeknights yet impressive enough for entertaining, and healthy enough to remind you how good it can taste to take care of yourself.
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Ingredients
- 2 oranges preferably seedless
- 1/2 cup Torn basil leaves
- 1/2 small red onion slivered
- 10 large oil-cured black olives pitted
- A few handfuls mixed salad greens
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon chile powder
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 1/2 to 2 teaspoons salt
- Four fillets fresh salmon without skin
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Instructions
- Using a sharp knife, lop off the top and bottom of the oranges so the oranges stand upright on a cutting board. Trim the rind and the white pith from them. Turn the oranges on their sides and very thinly slice them.
- Arrange the oranges on 4 plates. Top with the basil and onion and scatter with the olives. Place the greens on top. Drizzle each salad with a little oil. Let rest while you make the salmon.
- In a small bowl, mix together the chile powder, cumin, cinnamon, and salt. Pat the salmon dry and rub the spice mixture on the top side of each salmon fillet.
- Heat 1 tablespoon of the oil in a skillet. Add the salmon, spice side down, and cook 2 minutes over high heat. Turn and cook to the desired doneness, about 2 minutes longer for rare, depending on the thickness. Arrange a salmon fillet on each salad and drizzle with the remaining oil.
Notes
- If you really want to make this spice-rubbed salmon and side salad sing, dress it with a lovely little vinaigrette made by whisking together the juice of another orange, a few drops of white wine vinegar, and some extra-virgin olive oil, then dribble it over both salmon and salad. We like it so much, we could see adding this to the rotation of go-to recipes that we turn to during crazy weeks (and save a portion to take to work for lunch the next day, keeping the salmon and salad separate).
Nutrition Information
Show Details
Serving
1portion
Calories
487kcal
(24%)
Carbohydrates
11g
(4%)
Protein
35g
(70%)
Fat
34g
(52%)
Saturated Fat
5g
(25%)
Monounsaturated Fat
20g
Cholesterol
94mg
(31%)
Sodium
1121mg
(47%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 487kcal | 24% |
| Carbohydrates | 11g | 4% |
| Protein | 35g | 70% |
| Fat | 34g | 52% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 94mg | 31% |
| Sodium | 1121mg | 47% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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