Cold Roasted Moroccan Spiced Salmon
SUBMITTED BY: Menealeous* Daughter
"This easy dry rub blasts the fish with unique Middle Eastern flare and
is perfect paired with other cold sides and salads. Roast it in the
morning to enjoy cold with your guests that evening. Any variety of
salmon, or even trout, works; cooking time remains the same as long as
the cut is about one-inch thick. It may seem like a lot of seasonings to
use on one cut of meat, but cold meat can lose flavor, so the idea is to
blast it with flavors from the beginning. If cold fish isn*t your thing,
refrigerate it and bring it to room temperature to serve."
Original recipe yield:
6 servings
PREP TIME 15 MinCOOK TIME 12 MinREADY IN 1 Hr 12 Min
USMETRIC
SERVINGS About scaling and conversions
INGREDIENTS
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon mustard powder
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
2 teaspoons white sugar
2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets
1 tablespoon fresh lime juice
DIRECTIONS
In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard,
nutmeg, cayenne, allspice, and sugar; set aside.
Line a baking sheet with foil, then spray with nonstick cooking spray.
Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin
with the spice mix, then place the salmon skin-side down on the prepared
baking sheet. Sprinkle the remaining spice mix evenly over the salmon.
Allow the salmon to come to room temperature, 30 to 40 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Sprinkle the salmon with lime juice and roast in the oven for 12
minutes. Remove from oven and allow to stand at room temperature for 15
minutes. The salmon will still be rare when removed from the oven, but
will continue to cook as it rests. After 15 minutes, wrap the fish
tightly with foil and refrigerate for at least 2 hours before serving.
Beauty is eternity gazing at itself in a mirror.
Kahlil Gibran
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