MINT MOROCCAN SALMON (by France)
This is a super simple, yet very flavorful recipe that can easily be done for a weeknight dinner. Paired with a juicy orange, black olives and fresh mint, this cumin & cinnamon-coated salmon dish is filling while being light and healthy. Bon appetit!
Serves 2 l Difficulty: easy l Prep time: 15min l Total time: 25min
2 thick salmon filets
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon salt
3/4 teaspoon brown sugar
1 tablespoon oil for searing
Garnish- orange zest
1 cup quinoa
1 handful sliced almonds
1/4 cup black olives
1. Preheat oven to 350F (176C)
2. In a small bowl, combine cinnamon, cumin, salt and sugar.
3. Sprinkle over both sides of the salmon. Heat oil in a oven proof skillet (cast iron) over medium high heat. Sear salmon on both sides 1 minute on each side then place in the warm oven to finish for 5 minutes or to desired doneness.
4. Garnish with orange zest and serve with quinoa side: boil 1 cup of quinoa in 2 cups of water and mix it with the diced orange, sliced almonds and black olives. Drizzle the quinoa with olive oil and serve)