Moroccan Salmon

Name: Moroccan Salmon
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1/2 cup fresh parsley, chopped; 2 teaspoons olive oil; 1 teaspoon lemon juice; 1/2 teaspoon salt; 1/4 teaspoon ground ginger; 1/4 teaspoon garlic powder; 1/4 teaspoon ground red pepper; 1/4 teaspoon ground cumin; 1/4 teaspoon black pepper, freshly ground; 2 garlic cloves, minced; 24 ounces salmon fillets, boneless skinless; cooking spray; 1 lemon; 1 1/2 cups red bell peppers, thinly sliced; 1 1/2 cups green bell peppers, thinly sliced; 2 tablespoons water; 1 large plum tomato, cut crosswise into 1/4 inch thick slices

(5)

Recipe by Debi9400

This recipe is from the October 2006 issue of Cooking Light magazine. the magazine describe it as, " Peppers, tangy lemon slices, and heady spices come together in this simple dish that yields tender fish and vegetables in a flavourful sauce. Serve in bowls over couscous or basmati rice to soak up the tasty juices."

People talking

Join In Now Join the conversation!

READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup fresh parsley, chopped
2

teaspoons olive oil
1

teaspoon lemon juice
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon ground ginger
¹⁄₄

teaspoon garlic powder
¹⁄₄

teaspoon ground red pepper
¹⁄₄

teaspoon ground cumin
¹⁄₄

teaspoon black pepper, freshly ground
2

garlic cloves, minced
24

ounces salmon fillets, boneless skinless
cooking spray
1

lemon
1 ¹⁄₂

cups red bell peppers, thinly sliced
1 ¹⁄₂

cups green bell peppers, thinly sliced
2

tablespoons water
1

large plum tomato, cut crosswise into 1/4 inch thick slices

DIRECTIONS

Preheat oven to 400°F.
Combine first 10 ingredients in a large bowl. Add salmon, turning to coat. Cover and let stand 15 minutes. Remove salmon, reserving marinade. Place salmon in a 13x9 inch baking dish coated with cooking spray.
Cut lemon in half lengthwise; cut 1 lemon half crosswise into 1/8 inch thick slices. Reserve remaining lemon half for another use.
Add the lemon slices, red and green bell pepper slices, 2 Tbsp of water and tomato slices to marinade; stir gently to coat. Arrange lemon mixture in an even layer over salmon; cover with foil.
Bake at 400°F oven for 20 minutes or until fish flakes easily when tested with a fork.
Place 1 fillet on each of 4 plates over rice. Top each serving with about 1/2 cup lemon mixture and drizzle each serving with about 2 1/2 Tbsp pan juices.

Submit a Recipe Correction