Moroccan Grilled Salmon Recipe
Summary
Cooking Time12 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Carrot | 1 | |
| Lemon juice | 1 Teaspoon, squeezed | |
| Fresh Salmon - 1 1/2 pounds, skinless, centre-cut | ||
| Anise | 1 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Cumin | 1 Teaspoon | |
| Coriander | 1 Teaspoon | |
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Olive oil | 1 Tablespoon | |
Directions
MAKING
1) In a steamer, steam the julienned carrots for about 5 minutes.
2) Add the carrots into a bowl and season with lemon juice. Set aside to keep warm.
3) Preheat the broiler. Wrap the broiling pan with aluminium foil and brush with a little olive oil all over.
4) SLice the salmon into 4 equal pieces. Arrange the pieces on the broiling pan.
5) In a bowl, add anise, chili, cumin and coriander. Mix well and sprinkle the mixture over the top of the salmon fillets. Sprinkle salt and pepper as well.
6) Drizzle a tablespoon of olive oil all over the fillets.
7) Broil for about 4 minutes until the bottom turn slightly brown. Gently flip the fillets over and cook for 3 more minutes. The fillets should be firm when touched.
SERVING
8) Take four serving plates. Distribute the steamed carrots equally amongst the plates.
9) Place a broiled salmon fillet on top of the carrot serving. Serve hot.
1) In a steamer, steam the julienned carrots for about 5 minutes.
2) Add the carrots into a bowl and season with lemon juice. Set aside to keep warm.
3) Preheat the broiler. Wrap the broiling pan with aluminium foil and brush with a little olive oil all over.
4) SLice the salmon into 4 equal pieces. Arrange the pieces on the broiling pan.
5) In a bowl, add anise, chili, cumin and coriander. Mix well and sprinkle the mixture over the top of the salmon fillets. Sprinkle salt and pepper as well.
6) Drizzle a tablespoon of olive oil all over the fillets.
7) Broil for about 4 minutes until the bottom turn slightly brown. Gently flip the fillets over and cook for 3 more minutes. The fillets should be firm when touched.
SERVING
8) Take four serving plates. Distribute the steamed carrots equally amongst the plates.
9) Place a broiled salmon fillet on top of the carrot serving. Serve hot.
Chef
