Cold Roasted Moroccan Spiced Salmon

Quick, easy, elegant: three words which perfectly describe this flavorful dish. A beautiful salmon fillet is seasoned with a blend of spices and a squirt of lime, then quickly roasted. It is served cold, so all of the work can be done early, leaving you the luxury of dining with your guests!

• Preparation Time: 15 mins
• Cooking Time: 12 mins
• Total Time: 27 mins
• Calories: 225 Calories

Ingredients

• 2 teaspoons white sugar
• 1 tablespoon fresh lime juice
• 2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets
• 0.5 teaspoon salt
• 0.75 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger
• 0.125 teaspoon cayenne pepper
• 0.25 teaspoon ground nutmeg
• 0.125 teaspoon ground allspice
• 0.75 teaspoon ground cumin
• 0.25 teaspoon mustard powder

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.

Step 3

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.

Step 4

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.