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Moroccan Spiced Salmon Recipe

Moroccan Spiced Salmon Recipe

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Ingredients

Count

Nutrition

308

Calories

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Ingredients:

Serving

1 tsp fennel seeds
1 star anise pod
2 1/2 tbsp ground cumin
2 tsp ground red pepper
1 tsp ground cardamom
1 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp ground cinnamon
6 (6-oz) salmon fillets, skinned
2 tbsp paprika
2 tsp ground cumin
1 tsp ground red pepper
1/8 tsp salt
1/8 tsp black pepper
2 tbsp olive oil
1 tbsp sherry vinegar
2 red bell peppers , roasted and peeled (about 3/4 cup)
1 garlic clove
1 tbsp olive oil
3/4 cup finely diced zucchini
3/4 cup finely diced peeled eggplant
1/2 cup finely diced red bell pepper
1/2 cup finely diced yellow bell pepper
1/2 cup finely diced onion
1 3/4 cups water
1/2 tsp salt
1 1/4 cups uncooked couscous
1/2 cup finely diced tomato
1/3 cup finely chopped ripe olives
1 tbsp chopped fresh mint
1/8 tsp black pepper
remaining ingredients
cooking spray
6 tbsp plain fat-free yogurt
shredded fresh mint leaves (optional)

Directions:

Preheat oven to 450°.
Prepare Spiced Salmon:
Place fennel and star anise in a spice or coffee grinder, and process until ground. Combine fennel mixture, ground cumin, ground red pepper, cardamom, turmeric, coriander, and cinnamon in a large zip-top plastic bag. Add salmon, and toss gently to coat. Seal bag and marinate salmon in refrigerator 1 hour, turning bag occasionally.
Prepare Harissa Vinaigrette:
Combine all ingredients in a blender; and process until smooth. Cover and set aside.
Prepare Vegetable Couscous:
Heat oil in a large nonstick skillet over medium-high heat, and add zucchini and next 4 ingredients (zucchini through onion). Sauté zucchini mixture 2 minutes or until vegetables are crisp-tender. Reserve 2 tablespoons sautéed vegetables for garnish.
Bring water and salt to a boil in a large saucepan, and gradually stir in couscous. Remove from heat, and cover; let stand 5 minutes. Fluff with a fork. Stir in remaining sautéed vegetables, tomato, olives, mint, and black pepper. Set aside; keep warm.
To complete recipe:
Remove Spiced Salmon from bag. Wipe skillet with a paper towel; wrap handle of skillet with foil. Coat pan with cooking spray; heat over medium-high heat until hot. Add salmon; sauté 4 minutes per side. Place skillet in oven; bake at 450° for 4 minutes.
Place 1 1/4 cups Vegetable Couscous on each of 6 serving plates; top with a salmon fillet and 1 teaspoon reserved sautéed vegetables. Spoon 1 tablespoon Harissa Vinaigrette and 1 tablespoon yogurt in small dollops around salmon. Garnish with shredded fresh mint leaves, if desired.
Note: Harissa Vinaigrette can be prepared in advance; cover and chill. Leftover vinaigrette may be used as a sauce for vegetables or as a condiment for meats.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	307.67 Kcal (1288 kJ)
Calories from fat	93.85 Kcal
		% Daily Value*
Total Fat	10.43g	16%
Cholesterol	23.83mg	8%
Sodium	435.36mg	18%
Potassium	573.09mg	12%
Total Carbs	39.38g	13%
Sugars	4.95g	20%
Dietary Fiber	5.59g	22%
Protein	14.92g	30%
Vitamin C	71.9mg	120%
Vitamin A	1.5mg	52%
Iron	42.3mg	235%
Calcium	106.9mg	11%

Amount Per 100 g
Calories	98.69 Kcal (413 kJ)
Calories from fat	30.1 Kcal
		% Daily Value*
Total Fat	3.34g	16%
Cholesterol	7.64mg	8%
Sodium	139.64mg	18%
Potassium	183.82mg	12%
Total Carbs	12.63g	13%
Sugars	1.59g	20%
Dietary Fiber	1.79g	22%
Protein	4.79g	30%
Vitamin C	23.1mg	120%
Vitamin A	0.5mg	52%
Iron	13.6mg	235%
Calcium	34.3mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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