Free Recipe Moroccan Salmon Skewers
Recipe Type: M Recipes
Recipe Preparation: cook
Cooking Ingredients for Moroccan Salmon Skewers Recipe
1-1/2 ts Whole cumin seeds
1 ts Whole coriander seeds
2 ts Whole fennel seeds
1 ts Coarse salt
1/8 ts Freshly ground black pepper
1-3/4 lb Salmon fillet; skin removed,
And cut into 3/4 -square
-pieces
Moroccan Salmon Skewers Preparation
Heat oven to 400 degrees. Combine the cumin, coriander, and fennel seeds in a mortar and pestle, or slightly crush the whole seeds in a spice grinder, pulsing just until coriander is just broken; do not overprocess. (The spices can also be crushed using a heavy cast-iron skillet.) Transfer the seeds to a small bowl, and toss with the salt and pepper. Dip one side of the salmon into the spice mixture to coat heavily. Repeat with all of the salmon squares. Heat a large ovenproof skillet over medium heat. Do not add any oil. Place the salmon squares, spice-side down, into the pan. Cook until the spices are dry, golden and toasted, about 4 minutes. Immediately transfer the pan to the oven; remove when salmon is just cooked through, about 30 seconds. Transfer the salmon bites to a serving platter, and skewer with toothpicks. Serve warm. Makes 2 1/2 dozen. Cuisine: Moroccan Source: Martha Stewart”s Hors D”Oeuvres Handbook by Martha Stewart S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Copyright: 1999 – Clarkson N. Potter Inc. – $35 Per serving: 31 Calories (kcal); 1g Total Fat; (27% calories from fat); 5g Protein; trace Carbohydrate; 14mg Cholesterol; 80mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 30
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