Moroccan Poached Salmon Recipe

Name: Moroccan Poached Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 large red ripe tomatoes, diced; 2 tablespoons coriander seeds; 1 tablespoon cumin seed; 1 bunch fresh parsley; 8 -10 garlic cloves; 1 jalapeno pepper; 1 bunch fresh cilantro; ½ tablespoon fresh ground black pepper; 2 lemons, juice of; 2 12 lbs salmon, cut into fillets

Servings: persons

16 large red ripe tomatoes, diced
2 tablespoons coriander seeds
1 tablespoon cumin seed
1 bunch fresh parsley
8 -10 garlic cloves
1 jalapeno pepper
1 bunch fresh cilantro
½ tablespoon fresh ground black pepper
2 lemons, juice of
2 12 lbs salmon, cut into fillets

1
Place the tomatoes in a large saucepan and cook, over a medium heat, for 10 minutes or so, until reduced by half.
2
Meanwhile, toast the coriander and cumin seeds in a dry frying pan until golden and aromatic - this should take about 30 seconds.
3
Transfer the spices to a food processor.
4
Add the parsley, garlic, jalapeno pepper, fresh cilantro and black pepper.
5
Process to a paste.
6
When the tomatoes have reduced, stir in the spice paste and bring to the boil, stirring well.
7
Preheat the oven to 400F
8
Leave sauce to cool and add then add the lemon juice.
9
Lay the fish out in a large casserole dish and pour over the sauce.
10
Cover and bake for about 20 minutes, until the fish is cooked through.
11
Serve straight away.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 large red ripe tomatoes, diced, 2 tablespoons coriander seeds, 1 tablespoon cumin seed, 1 bunch fresh parsley, and more.

Yes, Moroccan Poached Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Poached Salmon

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