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Pan Seared Moroccan Salmon

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Ingredients

Adjust Servings:

	2 tablespoons cilantro leaves, chopped
	1 teaspoon paprika
	1 teaspoon fresh lemon juice
	1/2 teaspoon garlic, minced
	1/2 teaspoon extra virgin olive oil
	1/4 teaspoon cumin
	1 pinch dried red chili pepper, crushed
	1 pinch salt
	4 ounces salmon fillets (skinless)
	olive oil flavored cooking spray

Nutritional information

87.3

Calories

34 g

Calories From Fat

3.8 g

Total Fat

0.6 g

Saturated Fat

25.8 mg

Cholesterol

121.5 mg

Sodium

1.2 g

Carbs

0.5 g

Dietary Fiber

0.2 g

Sugars

11.8 g

Protein

62 g

Serving Size

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Pan Seared Moroccan Salmon

Name: Pan Seared Moroccan Salmon
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: : 2; : 1; : 1; : 1/2; : 1/2; : 1/4; : 1; : 1; : 4

Features:

Cuisine:

American

This was a great flavor combination with the fish. A bit spicy, but not enough to blow your head off, and very easy to mix up. I left the skin on, put the marinade on the flesh side, and let it sit for about 1/2 hour. Then I grilled it skin side down. A wonderful meal, made for ZWT9

40 min
Serves 2
Easy

Ingredients

Directions

Pan Seared Moroccan Salmon,Adapted from Healthy Women’s magazine, this dish has plenty of flavor!,This was a great flavor combination with the fish. A bit spicy, but not enough to blow your head off, and very easy to mix up. I left the skin on, put the marinade on the flesh side, and let it sit for about 1/2 hour. Then I grilled it skin side down. A wonderful meal, made for ZWT9,Other than electing to bake the fish I followed the recipe exactly. The salmon filets were over one inch thick so I spread the paste on both sides and placed in a sprayed foil lined pan. It turned out fantastic! All of the flavors were there, but blended into magic. Thank you for sharing a recipe I’ll use again.

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Steps

1 Done	In a Medium Bowl, Combine All Ingredients Except the Salmon. Stir to Make a Paste.
2 Done	Rub the Paste to Evenly Cover the Salmon Fillets. Place on a Plate, Cover With Plastic Wrap, and Refrigerate For 5 Minutes Up to 2 Hours.
3 Done	Preheat a 10" Nonstick Pan Over Medium High Heat. Spray With Oil and Add Salmon. Cook 2 Minutes Per Side, Then Lower Heat to Medium. Continue Cooking Until Inside Is No Longer Translucent, About 3 Minutes Per Side. Enjoy!