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Recipeother Vegetarian

Moroccan Salmon

this recipe is from the october 2006 issue of cooking light magazine. the magazine describe it as, " peppers, tangy lemon slices, and heady spices come together in this simple dish that yields tender fish and vegetables in a flavourful sauce. "

17 ingredients16 preparation steps
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Ingredients

  • fresh parsley
  • olive oil
  • lemon juice
  • salt
  • ground ginger
  • garlic powder
  • ground red pepper
  • ground cumin
  • black pepper
  • garlic cloves
  • salmon fillets
  • cooking spray
  • lemon
  • red bell peppers
  • green bell peppers
  • water
  • plum tomato

Preparation

  1. 1preheat oven to 400f
  2. 2combine first 10 ingredients in a large bowl
  3. 3add salmon , turning to coat
  4. 4cover and let stand 15 minutes
  5. 5remove salmon , reserving marinade
  6. 6place salmon in a 13x9 inch baking dish coated with cooking spray
  7. 7cut lemon in half lengthwise
  8. 8cut 1 lemon half crosswise into 1 / 8 inch thick slices
  9. 9reserve remaining lemon half for another use
  10. 10add the lemon slices , red and green bell pepper slices , 2 tbsp of water and tomato slices to marinade
  11. 11stir gently to coat
  12. 12arrange lemon mixture in an even layer over salmon
  13. 13cover with foil
  14. 14bake at 400f oven for 20 minutes or until fish flakes easily when tested with a fork
  15. 15place 1 fillet on each of 4 plates over rice
  16. 16top each serving with about 1 / 2 cup lemon mixture and drizzle each serving with about 2 1 / 2 tbsp pan juices