Moroccan King Salmon
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In this recipe, succulent King salmon is rubbed with oil and spices and baked slowly to produce a delectable dish fit for a King. Try making it with our limited-availability Ivory King Salmon.

Moroccan King Salmon

Serves 6

6 (6 oz each) skinless/boneless wild King salmon fillets

2 teaspoons organic macadamia nut oil

1 clove garlic, chopped

2 teaspoons ground organic cinnamon

2 teaspoons ground organic ginger

Sea Salt

Black Pepper

1 lemon, cut into eighths

  • Preheat oven to 400 F.

  • In a small bowl, mix together the sesame oil with the garlic, ground cinnamon, ground ginger, and salt and pepper to taste.

  • Rub the spice mix over the salmon, place fish in a baking dish, and bake for 20-30 minutes, or until cooked through (opaque through center, flakes under firm fork pressure).

  • Serve with lemon slices, cous cous or rice pilaf, and salad.

Shanghai Stir-Fry Salmon

This recipe is not authentic Shanghai cuisine, but we like the name and the results.

2 teaspoons organic macadamia nut oil (two 1 tsp portions)

2-3 (6 oz each) skinless/boneless wild salmon fillets cut into thin slices

1 garlic clove, crushed (optional)

1 small onion, finely chopped

1 teaspoon freshly grated ginger

3 to 4 cups sliced green vegetables (e.g., celery, bok choy, chard, broccoli)

1 tablespoon light (salt reduced) soy sauce

1 tablespoon Chinese Cooking wine or sherry

1/2 teaspoon sesame oil

2 tablespoons Hoisin sauce

1 teaspoon honey

  • Heat the oil in a frying pan over medium high heat (if oil begins to smoke reduce heat), add the salmon slices and cook for 1 minute on each side or until  done. Remove from pan and keep warm.

  • Heat the extra oil in a frying pan, add the garlic and onion and ginger and cook for 1 to 2 minutes over high heat. Add the green vegetables and cook for a further minute. Stir in the soy sauce, cooking wine or sherry, sesame oil, hoisin sauce and honey. Cook for a further minute, stirring.

  • Add the cooked salmon to the vegetables, stir to combine then serve immediately with udon noodles or rice.

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