Breakfast · Moroccan · 20 min
Moroccan Spiced Salmon with Saffron-Quinoa Pilaf and Charred Zucchini Ribbons
- Calories
- 464
- Protein
- 55g
- Carbs
- 21g
- Fat
- 18g
Ingredients
- 232 g salmon fillet
- 0.8 tsp ground cumin
- 0.8 tsp ground coriander
- 0.6 tsp smoked paprika
- 0.5 tsp ground turmeric
- 48 g quinoa
- 1 pinch saffron
- 1.8 tbsp fresh mint
- 0.8 tbsp lemon juice
- 198 g zucchini
- 7 g olive oil
- 1 pinch salt
- 1 pinch black pepper
Method
- 01In a small bowl, combine cumin, coriander, smoked paprika, turmeric, sea salt, and black pepper. Rub spice mixture thoroughly over salmon fillet.
- 02In a small saucepan over medium heat, simmer cooked quinoa with 1/4 cup water and saffron threads for 5-7 minutes until liquid absorbs. Fold in chopped mint and lemon juice.
- 03Heat 5 g olive oil in a pan over medium-high heat. Sear salmon for 4-5 minutes per side until flesh is opaque and internal temperature reaches 145°F/63°C.
- 04Toss zucchini ribbons with remaining 2 g olive oil, salt, and pepper. Char in a dry skillet over high heat for 1-2 minutes per side.
- 05Serve salmon alongside saffron quinoa and charred zucchini ribbons.
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