Moroccan-Spiced Salmon

Whip up this easy, zesty dish after a a long day or a tough workout

December 23, 2012
Moroccan-Spiced Salmon

Didn’t plan ahead? Fish cooks quickly, so it can be ready for lunch or dinner even when you don’t get a head start. Salmon is brimming with omega-3 fats, the kind that tamp down inflammation, which plays a role in joint and muscle pain. Omega-3s also get kudos for helping reduce the risk of heart disease. This zesty, no-carb dish gets its zip from cumin, coriander, and turmeric—spices with antioxidant properties that protect your cells from everyday damage. No salmon? Halibut and cod fillets work just fine. Marinate the fish the night before or in the a.m.





INGREDIENTS (makes 4 servings):

4 cloves minced garlic

2 tbsp fresh lemon juice

2 tbsp olive oil


1 tbsp paprika


1 tsp cumin

3/4 tsp salt


1/2 tsp ground coriander

1/4 tsp turmeric


1/4 tsp cayenne pepper

2 12-oz salmon fillets


1/2 cup chopped cilantro

DIRECTIONS:

Put the marinade ingredients in a large ziplock bag, then place the fish in the bag, making sure that the marinade coats both sides of the fish. Refrigerate for four to six hours. Add 2 tbsp water to the slow cooker crock. Cover and cook 11/2 to two hours on low. When done, let the fish sit, uncovered, for five minutes before serving.

Use a spatula to remove the fish from the slow cooker and transfer to a plate. Gently remove any bones from the fish. To serve, divide the fish between plates (serve it on top of couscous or rice) and garnish each portion with cilantro.

Adapted with permission from Everyday Gluten-Free Slow Cooking by Kimberly Mayone and Kitty broihier, M.S., R.D. (Sterling, 2012)

TIP: Pair this dish with 1/2 cup of cooked quinoa for an extra 4g of protein and 20g of slow-digesting carbs.

NUTRITION FACTS (per serving): 412 calories, 38g protein, 0g carbohydrate, 0g fiber, 28g fat, 5g saturated fat, 107mg cholesterol, 540mg sodium