Baked Salmon Moroccan Style Recipe
Posted on 19th of March, 2010 by Lévana
After including so many goodies in your salmon, no need to worry about side dishes: It’s all in!
The trick with this dish is to make sure the vegetables are sliced very thin so they cook as fast as the fish. Make sure you don’t pile the vegetables too high in the pan, or the bottom layer will steam and release too much moisture instead of roasting and reducing.
Makes 8 main-course servings or 12 first-course servings.
1/2 preserved lemon, skins only, minced (skip if you don’t have)
2 dozen green pitted olives, halved
1 side salmon, skin off, bones out, about 3-31/3 pounds
6 large cloves garlic
1/4 cup olive oil
1 tablespoon paprika
2 good pinches cayenne
1 small bunch flat parsley
4 sprigs cilantro
1 teaspoon turmeric
2 pinches saffron
Sea salt and pepper to taste
2 large tomatoes, sliced very thin
2 lemons, sliced very thin
1 whole side salmon, skin off, bones out, about 3 1/2 pounds
Preheat oven to 425 degrees. Use a roasting pan just large enough to accommodate the salmon. In a food processor, place the garlic, oil, paprika, cayenne, parsley, cilantro, turmeric, saffron, salt and pepper to taste, and grind to a paste. Rub the salmon all over with the paste, using it all up. Top with the tomato and lemon slices. Bake uncovered 30 minutes. Transfer to platter, and pour all vegetables on top with their cooking liquid. Serve warm or at room temperature.