New Year: Cold Roasted Moroccan Spiced Salmon | Submitted By: Menealeous' Daughter

3/4 teaspoon ground cinnamon3/4 teaspoon ground cumin1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon mustard powder1/4 teaspoon ground nutmeg1/8 teaspoon cayenne pepper1/8 teaspoon ground allspice2 teaspoons white sugar2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets1 tablespoon fresh lime juiceIn a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside. Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes. Preheat oven to 425 degrees F (220 degrees C). Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving. Amount Per Serving  Calories: 225 | Total Fat: 9.8g | Cholesterol: 84mg Powered by ESHA Nutrient Database

Cold Roasted Moroccan Spiced Salmon

Servings Per Recipe: 6

Amount Per Serving

Calories: 225

Total Fat: 9.8gCholesterol: 84mgSodium: 261mgTotal Carbs: 2.2g    Dietary Fiber: 0.3gProtein: 30.2g VIEW DETAILED NUTRITION
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