Moroccan Spice-Rubbed Salmon
You may have never used the spices in this recipe for Moroccan Spice-Rubbed Salmon, but don’t hesitate to give this recipe a try. It might just open a whole new world of delicious possibilities to you and your family.
Make Extra Moroccon Spice Rub for Future Meals
Double or triple the recipe for the rub and divvy it up into two or three servings. Use one and save the remainder in a jar so next time you go to make this recipe the rub will already be prepared.
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground turmeric
- ¼ teaspoon sea salt
- ¼ teaspoon dried oregano
- ½ teaspoon garam masala or curry powder
- 1⁄8 teaspoon ground ginger
- 2 (6-ounce) salmon filets
- Topping (not pictured)
- 1 small onion, sliced in rounds
- 1 tablespoon extra virgin olive oil
- Preheat the oven to 450°F.
- Combine all the ingredients for the rub.
- Spread the rub on the flesh side of the salmon filets.
- Cook the fish without turning for 8 minutes, or until the fish flakes easily with a fork.
- While the fish is cooking, sauté the onion in the oil. Place the sautéed onion
- rounds on top of the fish for the last 2 minutes of cooking.
If you have never used these spices, you might be hesitant about this recipe, but giving it a try might just open a whole new world of delicious possibilities to you and your family.
This recipe appears on page 93 of Recipes for Repair.
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