Moroccan Salmon

“Absence makes the heart grow fonder .” In my case, I’m hoping my absence has tugged at your appetites.

This recipe goes out to my friend Adrieann. I promised her a salmon recipe …… a long , long , long time ago.

The salmon recipe has a bit of spice and tang with a fresh kick of parsley and cilantro. The key to this dish is to let the salmon marinade, at least an hour before cooking. I would recommend a couple of hours, but not longer than four hours.

THE GOODS

• 1TSBP cilantro minced ( more to the side to garish)
• 1TSBP flat leaf parsley minced (more to the side to garish)
• 1/4 tsp cumin
• 1/4 tsp chili flakes
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/4c lemon juice
• 3 garlic cloves minced
• 1/3 c of EVOO
• Salt
• Pepper
• 2 filets fresh salmon skin on

HOW

In a bowl mix all ingredients, add salmon. Cover the bowl or add to zip lock bag. Place in refrigerator. 1-4 hours to marinade

The fish can be grilled. Heat the pan or grill on high. Add fish , reduce heat to medium. Let each side brown . Don’t be too eager to flip the fish. I prefer my fish rare, in this case it took about 10 min in a no stick pan.

Serve with a side of steamed veggies or over a bed of arugula, dresses with lemon and oil. Garnish with cilantro and parsley.

Enjoy!!!