October 9, 2010

Morrocan Spiced Salmon & Lemon Potatoes

There are very few things I enjoy more in this world than the opportunity to cook for the people I love. Last night, I had this opportunity for my beautiful sister in law, Sara. My family and I often say that we are truly lucky because both of my brothers married incredible women and we all get along really well. So I was really excited when I found out that Sara would be in town for the evening and accepted an invitation to sleep over. Yay!!! Now what to make for dinner... How about Greek Salad, Moroccan Salmon, and Lemon Roasted Potatoes?

This Moroccan Spiced Salmon recipe is one that I first prepared for about 40 woman at Sara's bridal shower and it received rave reviews! Since the spice rub is great on just about anything, from salmon to chicken or even roasted vegetables, I like to make a large batch and store it along with the rest of my dried herbs and spices.

Lemon Roasted Potatoes are my favorite side dish at Greek restaurants- I LOVE these!!! They are tart and garlicky and just plain delicious. And what meal would be complete without a beautiful salad or other veggies. Since, I prefer to make my own salad dressing from scratch, I threw made some Greek Salad Vinaigrette yesterday and stored it in my refrigerator until I was ready to serve it.
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Greek Salad with homemade vinaigrette- it's like a party in a bowl! So delicious!!!

Greek Salad Dressing
1/4 cup Red Wine Vinegar
1 Garlic Clove, minced
1 tsp dried Oregano
2 tbsp minced fresh Parsley
1/4 tsp Kosher Salt
2/3 cup Extra Virgin Olive Oil

Pour the vinegar into a bottle and add the garlic, oregano, parsley and salt. Shake well. Add the oil and shake again. Keep in the refrigerator and shake prior to each use.

Moroccan Spiced Salmon
serves 6
3/4 tsp ground Cinnamon
3/4 tsp ground Cumin
1/2 tsp Salt
1/2 tsp ground Ginger
1/4 tsp Mustard Powder
1/4 tsp ground Nutmeg
1/8 tsp Cayenne Pepper
1/8 tsp ground Allspice
2 tsp Sugar
2 lbs Salmon fillet
1 tsp fresh Lime Juice
In a small plastic baggie, combine the dried spices, sugar and salt. Shake to mix thoroughly and set aside.
Line a baking sheet with tin foil and spray with nonstick cooking spray. Rinse the salmon with cold water, pay dry and place skin side down on the prepared baking sheet. Sprinkle lightly with the spice mixture. Allow the salmon to come to room temperature, about 30-40 minutes.
To make in the oven:
Preheat oven to 425F. Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to rest at room temperature for about 15 minutes. The salmon will still be slightly rare when remove from the oven but will continue to cook while it is resting.
To make on the stove:
Heat a non-stick pan or grill-pan over high-medium heat. Place the salmon flesh side down and cook for 2 minutes without moving. Turn the salmon over, cover and cook for an additional 10 minutes. Remove from heat and allow to rest at room temperature for about 15 minutes. The salmon will still be slightly rare when remove from the oven but will continue to cook while it is resting.

Lemon Roasted Potatoes
serves 4
1/4 cup Olive Oil
1/3 cup freshly squeezed Lemon Juice
1 tbsp dried Oregano
2 tbsp chopped fresh Italian Parsley
2 cloves Garlic, minced
Salt & Pepper
3 russet potatoes
1 cup Vegetable Stock

Preheat oven to 400F.
Whisk together the olive oil, lemon juice, oregano, parsley and garlic. Season with salt and pepper.
Wash the potatoes well (I like to keep the skin on) and cut each into 6 or 8 wedges. Spread the potatoes evenly on a wide rimmed baking sheet and pour 3/4 cup of the vinaigrette over them. Toss well to coat. Pour 1/2 cup of the vegetable stock around the potatoes. Roast for in the oven for about 45 minutes to an hour, checking on them every 10-15 minutes to add more vegetable stock as necessary. Turn potatoes over halfway through roasting.
Remove from the oven, drizzle with the remaining vinaigrette and serve.


  1. Yummy! I am making this for dinner tomorrow!

  2. Just stumbled across your blog
    wow .. great food.

  3. Erica, that is seriously the best looking salmon and potatoes I have seen in a long time. It looks fantastic and I love the combo of spices that you used!

    P.S. Congrats on your half! Everybody has been kicking butt lately with their races!

  4. I love a new way to cook salmon, or any other type of meat or fish. I am trying this asap!

  5. Tric- thanks love! Miss you!!!
    Chris- welcome.. and thanks so much!
    Andrea- thanks for the compliment & the congrats! It's been so much fun to hear about everyone's races- so true, everyone is rocking them!
    Nicole- thanks lady!

  6. Thanks Erica, can't wait to try these amazing recipes!!! Keep up the good work!!

  7. These recipes look delicious! I'm going to make the salmon for dinner tonight. Thanks for the recipes!