Moroccan-Style Salmon

Submitted by Warnke Family R... on April 16, 2010 - 4:23pm

Summary

Yield
SourcePriscilla (adapted from Cooking Light Magazine)
Prep Time20 minutes
CategorySeafood

Description

Ingredients

  • 1/2 cup chopped fresh parsley
  • 2 tsps olive oil
  • 1 tsp fresh lemon juice
  • 1/2 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1/4 tsp freshly ground black pepper
  • dash ground red pepper
  • 2 cloves minced garlic
  • 4 6-oz. salmon fillets (about 1" thick)
  • 1/2 lemon, thinly sliced
  • 1 cup thinly sliced green pepper
  • 1 cup thinly sliced red pepper
  • 2 tbsps water
  • 1 large plum tomato, cut in 1/4" slices
  • cooking spray

Instructions

Serves: 4                                                                                                                    Excellent

Oven Temperature:  400 degrees

Preheat oven.  Coat bottom and sides of a 13" X9" baking dish with cooking spray.

Combine first 10 ingredients in a large bowl.  Add salmon, turning to coat.  Cover and let stand 15 minutes.  Remove salmon from bowl, reserving the marinade.  Place salmon in the baking dish; in a single layer.   Add lemon slices, red and green pepper slices, 2 tbsp. water, and tomato slices to the reserved marinade.  Stir gently to coat.  Arrange lemon mixture evenly over the salmon; cover with aluminum foil.  Bake for 20 minutes or until desired degree of doneness.

Place 1 fillet on each of 4 plates.  Top each serving with about 1/2 cup of the lemon mixture, drizzle each serving with about 2 1/2 tbsp. pan juices.

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