I’ve been big on moroccan seasoning lately so it’s no surprise that I came across a recipe with salmon. I recommend you use a firmer nectarine so there is a bit more variation in texture.
- 1 tsp paprika
- 3/4 tsp ground cumin
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/2 tsp fresh ground black pepper
- 1/2 tsp sea salt, divided
- 4 4-oz boneless salmon fillets, skin on
- High-heat cooking oil (such as sunflower, safflower, peanut, or grape seed oil), as needed
- 1/2 cup whole-wheat couscous
- 2 green onions, chopped
- 1/2 yellow bell pepper, diced
- 1 oz pine nuts, toasted
- 1/2 cup diced nectarine
In a small bowl, combine paprika, cumin, ginger, cardamom, black pepper and 1/4 tsp salt. Sprinkle evenly on all sides of salmon, pressing mixture into flesh to adhere.
Heat a grill pan on medium-high and lightly brush with cooking oil. Add salmon, skin side up, and cook for 2 minutes. Turn and cook, skin side down, until salmon is opaque throughout, about 5 more minutes.
Meanwhile, in a small saucepan, bring 3/4 cup water to boil. Stir in couscous and remove from heat. Cover and let stand for 5 minutes. Fluff with fork and stir in onions, bell pepper, nuts, nectarine and remaining 1/4 tsp salt. Divide salmon and couscous mixture among serving plates.