Moroccan Salmon
Sweet peppers, tangy lemon slices, and heady spices come together in this simple dish that yields tender fish and vegetables in a flavorful sauce. Serve in bowls over brown or basmati rice to soak up the tasty juices.
Yield: 4 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1/2 cup | chopped fresh parsley |
| 2 teaspoons | olive oil |
| 1 teaspoon | fresh 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 | freshly ground black pepper |
| 2 | garlic cloves, minced |
| 4 | (6-ounce) salmon fillets (about 1 inch thick) |
| cooking spray | |
| 1 | lemon |
| 1 1/2 cups | thinly sliced red bell pepper (about 1 medium) |
| 1 1/2 cups | thinly sliced green bell pepper (about 1 medium) |
| 2 tablespoons | water |
| 1 | large plum tomato, cut crosswise into 1/4-inch-thick slices |
Directions:
Preheat oven to 400°.
Combine first 10 ingredients in a large bowl. Add salmon, turning to coat. Cover and let stand 15 minutes. Remove salmon from bowl, reserving marinade. Place the salmon, skin side down, in a 13 x 9-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 tablespoons 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° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Place 1 fillet on each of 4 plates. Top each serving with about 1/2 cup lemon mixture, and drizzle each serving with about 2 1/2 tablespoons pan juices.
Source: myrecipes.com
