Pan-Seared Moroccan Salmon
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 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
Description
The Pan-Seared Moroccan Salmon recipe combines salmon fillets with a dry rub of chili powder, cumin, cinnamon, and salt, which imparts a subtly spiced character to the fish. The salmon is cooked in a hot skillet with olive oil to develop a slightly crusted exterior while keeping the interior tender. Meanwhile, the accompanying salad consists of thinly sliced, rindless oranges, torn basil, slivered red onion, pitted oil-cured black olives, and mixed salad greens, all lightly drizzled with olive oil. This pairing brings together fragrant herbs and citrus sweetness, complementing the savory, spiced salmon.
The dish assembles by layering the fresh salad ingredients on plates, then placing the salmon on top before a finishing drizzle of olive oil. It works well as a light but satisfying lunch or dinner and benefits from the mix of textures between the citrusy salad and the rich salmon.
For enhanced flavor, you can prepare a simple vinaigrette with orange juice, white wine vinegar, and olive oil to drizzle over the salad and salmon. Preparing extra for packed lunches is possible if you keep the salmon and salad separate until served.
Ingredients
- 2 orange preferably seedless
- 1/2 cup basil torn leaves
- 1/2 small red onion slivered
- 10 large black olives pitted, oil-cured
- A few handfuls salad greens mixed
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- 1/4 teaspoon ground cinnamon
- 1 1/2 to 2 teaspoons salt
- Four fillets salmon without skin, fresh
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
- Prepare a vinaigrette by whisking orange juice, white wine vinegar, and extra-virgin olive oil to dress both the salmon and salad for additional flavor.
- Store salmon and salad separately if making ahead to maintain texture and freshness for next-day lunches.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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