Moroccan Salmon Recipe
Seared salmon filet with tangy Moroccan sauce with onion and green olives, served over pistachio couscous. Served with side salad and bread.
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Ingredients
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For the Moroccan Sauce
For the Salmon
For the Pistachio Couscous
For the Side Salad
For Serving
Method
For the Moroccan Sauce
- 1
- 2
Add Spices and Tomatoes
Stir in the ground cumin, ground coriander, paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute, then add the diced tomatoes and bring to a simmer. Let it cook for 10 minutes, stirring occasionally.
- 3
For the Salmon
- 4
Season the Salmon
Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
- 5
Sear the Salmon
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy, then carefully flip the fillets and cook for an additional 3-4 minutes until cooked through.
For the Pistachio Couscous
- 6
Prepare the Couscous
In a medium saucepan, bring 1.5 cups of water to a boil. Add 0.5 teaspoon of salt, then stir in the couscous. Remove from heat, cover, and let it sit for about 5 minutes.
- 7
For the Side Salad
- 8
Prepare the Salad
In a large bowl, combine the mixed salad greens, cherry tomatoes, and sliced cucumber.
- 9
Dress the Salad
In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, salt, and black pepper. Pour the dressing over the salad and toss gently to combine.
For Serving
- 10
Plate the Dish
On each plate, serve a portion of the pistachio couscous topped with a salmon fillet. Spoon the Moroccan sauce over the salmon. Serve the side salad and a slice of bread on the side.
