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Nutrition Facts
Serving Size 1 (112g) Recipe makes 2 servings
Calories 80
Calories from Fat 29		(36%)
Amount Per Serving		%DV
	Total Fat 3.3g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 29mg		9%
Sodium 116mg		4%
Potassium 221mg		6%
Total Carbohydrate 1.2g		0%
	Dietary Fiber 0.5g	1%
	Sugars 0.2g
Protein 11.5g		22%
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Pan Seared Moroccan Salmon

Recipe #158351 | 20 min | 10 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: Sharon123
Mar 2, 2006

Adapted from Healthy Women's magazine, this dish has plenty of flavor!

SERVES 2 (change servings and units)

Ingredients

2 tablespoons cilantro leaves, chopped
1 teaspoon paprika
1 teaspoon fresh lemon juice
1/2 teaspoon garlic, minced
1/2 teaspoon extra virgin olive oil
1/4 teaspoon cumin
1 pinch dried red chili pepper, crushed
1 pinch salt
4 ounces salmon fillets (skinless)
olive oil flavored cooking spray

Directions

1
In a medium bowl, combine all ingredients except the salmon. Stir to make a paste.
2
Rub the paste to evenly cover the salmon fillets. Place on a plate, cover with plastic wrap, and refrigerate for 5 minutes up to 2 hours.
3
Preheat a 10" nonstick pan over medium high heat. Spray with oil and add salmon. Cook 2 minutes per side, then lower heat to medium. Continue cooking until inside is no longer translucent, about 3 minutes per side. Enjoy!

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Featured Reviews for This Recipe

From: ChicagoRN

On Aug 18, 2009

I, too, could not taste the rub on this one and I pan seared it as stated. I followed the recipe to the letter. Still love the flavor of plain salmon...but wasn't tasting any of the seasoning.

1 person found this review helpful

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From: StacyMD187373

On May 14, 2009

Won't leave stars b/c I baked instead of pan seared. I did not enjoy this at all...It sat for about 1 1/2 hrs with the rub and I couldn't really even taste the rub at all. It didn't impart flavor to my fish at all. Not sure what I did wrong, but probably won't make this again.

0 people found this review helpful

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From: sugarpea

On Aug 29, 2006

As others have mentioned this recipe has excellent flavor. My only suggestion is to watch the cooking carefully. I think of searing as a hot, moisture-sealing method and this paste burns too easily to cook on a hot grill. Medium at most, please, start to finish.

7 people found this review helpful

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From: Pam-I-Am

On Oct 30, 2006

Awesome recipe!!! I was looking for a pan-seared recipe for salmon and this is wonderful! I did add about 1/2 tsp of tumeric to the marinade, but other than that, it was as listed. I seared it in my stainless steel pan with just a spray of canola oil. I had no problem with sticking. Served this with some jasmine rice and beets (at my dd's request). Pam

5 people found this review helpful

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