Marrakesh Spiced Salmon | Michael's On East

Marrakesh Spiced Salmon | Michael's On East 

By Executive Chef Jamil Pineda

For the Salmon: 

  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • ½ teaspoon Ground Turmeric
  • ½ teaspoon Paprika
  • ¼ teaspoon Ground Cinnamon
  • ⅛ teaspoon Cayenne Pepper
  • 4 7oz Salmon Filet
  • 4 oz Olive Oil
  • Coarse Kosher Salt and Freshly-Ground Black Pepper to taste

Method: 

Combine the ginger, cumin, coriander, turmeric, paprika, cinnamon, and cayenne pepper in a small bowl and mix to blend. Place the fish on a plate and brush both sides of the salmon with olive oil, and then sprinkle with salt and pepper. Sprinkle the spices very generously over the fish on both sides, using all of the spice mixture. Let marinate at room temperature while you prepare the sauce. (Or cover and refrigerate for up to 1 hour.)

Heat a medium nonstick skillet over medium heat. Add the olive oil to coat the pan, place the fish in the skillet and cook until it begins to brown and crisp, about 7 minutes. Turn over and cook until the fish feels springy to the touch, about 2 minutes longer. Set aside until the dish is ready to be plated.

For the Yogurt Dill Sauce: 

  • ½ cup Greek Yogurt (any percent fat)
  • ¼ cup Finely Chopped Fresh Dill
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 teaspoons Fresh Lemon Juice
  • 1 teaspoon Finely Grated Lemon Zest
  • Coarse Kosher Salt and Freshly-Ground Black Pepper

Method: 

  • Combine the yogurt, dill, olive oil, lemon juice and zest in a small bowl.
  • Mix well.
  • Season to taste with salt and pepper.
  • Set aside until the dish is ready to be plated.

For the Cumin-Spiced Plum Tomatoes: 

  • 2 Plum Tomatoes, cut in half
  • 1 tablespoon Ground Cumin
  • 1 teaspoon Roasted Garlic Powder
  • 1 teaspoon Sugar
  • 1 teaspoon Onion Powder
  • 1 oz Olive Oil
  • 1 pinch of Salt

Method: 

  • Combine all the cumin, garlic powder, sugar, salt and onion powder in a small bowl and mix to blend.
  • Place the tomato halves on top of the spices, flat side into the spice mixture. Heat a nonstick skillet over medium heat.
  • Add olive oil and sear the tomatoes spiced side down for 2 minutes.
  • Set aside until the dish is ready to be plated.

For the Turmeric & Lemon-Roasted Fingerling Potatoes: 

  • 12 Fingerling Gold Potatoes, cut in half
  • 1 tablespoon Turmeric Powder
  • 1 tablespoon Roasted Garlic Powder
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Salt
  • 2oz Lemon Juice
  • 4 oz Olive Oil
  • ½ cup Roasted Piquillo Peppers, julienne
  • 1 cup Sautéed Onions

Method: 

Preheat the oven to 400 degrees. Mix all the ingredients in a mixing bowl - except the peppers and onions. Place the on a sheet pan and roast in the oven for approximately 10 minutes. Place them back to the mixing bowl and add the peppers and onions. Set aside until the dish is ready to be plated.

To Plate: 

In 4 large plates, place the potato mixture on the side of the plate, then add a large spoonful of the yogurt sauce. Place the salmon between the potatoes and the sauce. Add baby arugula with olive oil to the top to garnish.

Copyright 2018 WWSB. All rights reserved. 

Culinary Director

As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at www.mysuncoast.com