Sautéed salmon fillets with Moroccan spices from Fish & Shellfish: The Definitive Cook's Companion (page 82) by James Peterson

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Notes about this recipe

  • RachaelN on January 20, 2020

    This is simple and very flavorful. Absolutely worth making. We served it with sauteed peppers and couscous. Will make it again.

  • Kringler on November 02, 2010

    Very good. Easy, tasty, just a little different. The spices do not overwhelm the salmon. I especially liked it because I was craving Moroccan flavors, which I do not associate with salmon. I whipped up a little sauce of chopped preserved lemons and capers sauteed in butter. If you don't have preserved lemons on hand you could just add a squeeze of lemon juice to capers sauteed in butter and pour it over the salmon.

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