Cold Roasted Moroccan Spiced Salmon
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
45
Spice
43
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 tsp
Ground Cinnamon3 tsp
Ground Cumin1 tsp
Salt1 tsp
Ground Ginger1 tsp
Mustard Powder1 tsp
Ground Nutmeg1 tsp
Cayenne Pepper1 tsp
Ground Allspice2 tsps
White Sugar1 tbsp
Lime Juice (fresh)Directions:
1
In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside
2
Line a baking sheet with foil, then spray with nonstick cooking spray
3
Rinse the salmon with cold water and pat dry
4
Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet
5
Sprinkle the remaining spice mix evenly over the salmon
6
Allow the salmon to come to room temperature, 30 to 40 minutes
7
Preheat oven to 425 degrees F (220 degrees C)
8
Sprinkle the salmon with lime juice and roast in the oven for 12 minutes
9
Remove from oven and allow to stand at room temperature for 15 minutes
10
The salmon will still be rare when removed from the oven, but will continue to cook as it rests
11
After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving