This is a recipe for Moroccan salmon is a quick and easy salmon meal with a very elegant feel and fresh flavors.
After a long creamy, cheesy, stewy Winter hiatus, Salmon Saturday is back.
If you’re like me, I can feel myself moving away from Winter comfort foods and shifting towards lighter fresher meals. Even with a brand new layer of a snow on the ground this morning.
Salmon most certainly comes to mind to ring warmer temperatures.
Salmon is such a versatile fish that can be prepared in many ways. One delicious way to enjoy salmon is by pairing it with a preserved lemon vinaigrette.
This Moroccan salmon recipe is perfect for those who love a refreshing and flavorful meal that’s easy to make.
What Are Preserved Lemons?
Preserved lemons are a popular ingredient in Moroccan cuisine. They are lemons that have been pickled in salt and lemon juice, resulting in a tangy and salty flavor. Preserved lemons can be used in a variety of dishes, including tagines, salads, and sauces.
Moroccan Salmon with Preserved Lemon Vinaigrette
From the latest issue of Food and Wine Magazine comes this Moroccan inspired salmon recipe. Pan seared salmon (they featured Idaho trout), simply seasoned with salt and pepper, gets a lively boost of flavor from the Preserved Lemon Vinaigrette.
A quick and easy meal with a very elegant feel and fresh flavors.
More Easy Salmon Recipes:
Moroccan Salmon with Preserved Lemon Vinaigrette
Ingredients
- 3 Tablespoons cider vinegar
- 2 Tablespoons fresh lemon juice
- 2 Tablespoon preserved lemon peel minced
- 1 Tablespoon shallot minced
- 1 1/2 teaspoons fish sauce
- 1 teaspoon sugar
- 1/2 Cup grape seed oil
- 1 Tablespoon fresh parsley chopped
- Salt and pepper to taste
- 4 salmon filets
- butter lettuce
Instructions
- In a bowl whisk the vinegar, lemon juice, preserved lemon, shallot, fish sauce and sugar. Whisk in 1/4 cup of the oil. Stir in the chopped parsley and season with salt and pepper.
- Season the salmon with salt and pepper. In a large skillet heat 2 tablespoons of the oil until shimmering. Add the salmon skin side down and sprees with a spatula to flatten. Cook until the skin is crisp. Flip the fillets and cook until the fish is cooked and flaky.
- Set the salmon on plates on a few leaves of the lettuce. Drizzle on the vinaigrette. Serve and pass the remaining vinaigrette at the table.
Nutrition
Moroccan Salmon with Preserved Lemon Vinaigrette…It’s what’s for Dinner.
I loved the lemon vinaigrette. I served with steamed broccoli. First recipe I made with my own preserved lemons. I am a believer. Healthy never tasted so good.
Good Morning Jackie
Thanks so much for your note and your kind words. And I’m thrilled you liked the lemon vinaigrette.
I’ve made my own preserved lemons in the past – fun to do isn’t it? And a very inexpensive process compared to purchasing them.
Make it a delicious day.
This is salmon country and I love the idea of using the preserved lemon with it. I still have a big jar of them in my frige. Nice photos! 🙂
We thought it was a great combo Pat. Thanks for stopping in and the comment. Always love my new visitors.
This sounds amazing! We eat a lot of salmon since we live in Seattle with amazing access. Bookmarking this one!
Thanks Alyssa. Hope you enjoy it.
This looks AMAZING!! I love salmon but don’t make it nearly enough….and that lemon vinaigrette looks delicious! Thanks so much for sharing at SNF – I will definitely be making this soon!!
I’ll have to try this recipe as I still have a few preserved lemons from when I made them. Thanks for sharing the recipe. Unfortunately, I can’t give up comfort food just yet as we still have over a foot of frozen snow on the ground and had more this morning.
We’re still in Winter here also, with just a smattering of Spring days. Thanks Karen.
yum! i can eat salmon any time of the year!
Me too, I try to eat it once a week. Whether I want to or not. 🙂
Lovely dish! I’ve never used preserved lemons in a vinaigrette, and I wonder why not. I’ll bet the flavor is terrific! We’re transitioning to lighter meals, too, so this is perfect. Thanks.
Thanks John. Always love hearing from you.