Best Pan Seared Moroccan Salmon Recipes

MOROCCAN SALMON

Moroccan Salmon image

This recipe is from the October 2006 issue of Cooking Light magazine. the magazine describe it as, " Peppers, tangy lemon slices, and heady spices come together in this simple dish that yields tender fish and vegetables in a flavourful sauce. Serve in bowls over couscous or basmati rice to soak up the tasty juices."

Provided by Debi9400

Categories Moroccan

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup fresh parsley, chopped
2 teaspoons olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/4 teaspoon black pepper, freshly ground
2 garlic cloves, minced
24 ounces salmon fillets, boneless skinless
cooking spray
1 lemon
1 1/2 cups red bell peppers, thinly sliced
1 1/2 cups green bell peppers, thinly sliced
2 tablespoons water
1 large plum tomato, cut crosswise into 1/4 inch thick slices

Steps:

Preheat oven to 400°F.
Combine first 10 ingredients in a large bowl. Add salmon, turning to coat. Cover and let stand 15 minutes. Remove salmon, reserving marinade. Place salmon in a 13x9 inch baking dish coated with cooking spray.
Cut lemon in half lengthwise; cut 1 lemon half crosswise into 1/8 inch thick slices. Reserve remaining lemon half for another use.
Add the lemon slices, red and green bell pepper slices, 2 Tbsp of water and tomato slices to marinade; stir gently to coat. Arrange lemon mixture in an even layer over salmon; cover with foil.
Bake at 400°F oven for 20 minutes or until fish flakes easily when tested with a fork.
Place 1 fillet on each of 4 plates over rice. Top each serving with about 1/2 cup lemon mixture and drizzle each serving with about 2 1/2 Tbsp pan juices.

Nutrition Facts : Calories 256.4, Fat 8.6, SaturatedFat 1.4, Cholesterol 87.5, Sodium 412.9, Carbohydrate 10.9, Fiber 3.9, Sugar 4.3, Protein 35.5

PAN-SEARED SALMON WITH DILL SAUCE

Pan-Seared Salmon with Dill Sauce image

This is one of my husband's favorite recipes. Salmon is a go-to for busy nights because it cooks so quickly and goes with so many different flavors. The creamy dill sauce with cucumber tastes light and fresh. -Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 tablespoon canola oil
4 salmon fillets (6 ounces each)
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/2 cup reduced-fat plain yogurt
1/4 cup reduced-fat mayonnaise
1/4 cup finely chopped cucumber
1 teaspoon snipped fresh dill

Steps:

In a large skillet, heat oil over medium-high heat. Sprinkle salmon with Italian seasoning and salt. Place in skillet, skin side down. Reduce heat to medium. Cook until fish just begins to flake easily with a fork, about 5 minutes on each side. , Meanwhile, in a small bowl, combine yogurt, mayonnaise, cucumber and dill. Serve with salmon.

Nutrition Facts : Calories 366 calories, Fat 25g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 349mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic exchanges

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