I've been a naughty girl. I know that to manage my blood pressure I need to meditate every day, drink hibiscus tea, eat cold-water fish...Read More
Moroccan Grilled Salmon
Summers in Austin, Texas, are hot, humid, and oh so long. One afternoon, deep in the triple- digit days, a frosty package arrived on my front porch: a box of 18-inch-long salmon fillets direct from my friend Cheryl in the forty-ninth state. She’s courageous and spicy, the kind of friend that’s always in your corner. So when I made this recipe the first time, I channeled those qualities, gathered my courage, stood over the grill with commitment, and flipped that giant salmon fillet whole. I encourage you to do the same.
Salmon a L’Afrique du Nord from Well Fed
Serves 6-8 | Prep 5 minutes | Marinate 30 minutes | Cook 6-7 minutes | Whole30 compliant
1 tablespoon coconut oil, melted
1 tablespoon fresh orange juice
1/2 tablespoon dried ginger
1/2 tablespoon ground cumin
1/2 tablespoon ground coriander
1/2 tablespoon salt
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1 1/2 to 2 pounds salmon fillets
Mix the oil, orange juice, ginger, cumin, coriander, paprika, salt, and cayenne together in a small bowl to form a paste the consistency of thick salad dressing. This will transform into a gorgeous crust during grilling.
Place the salmon in a glass dish, massage the marinade over the salmon, then cover and refrigerate 30 minutes.
Preheat a gas grill on high with the lid closed for about 10 minutes, then place the salmon skin-side down, close the lid, and wait 3 minutes. Check the salmon; the skin should be a little blackened and starting to separate from the pink flesh. Take a deep breath, gather your confidence, slide a grill-safe flipper under the fillet, and flip! Breathe a sigh of relief, close the lid, and wait another 3 minutes.
No grill? Bake in a 450F oven for 12-15 minutes.
Remove from the grill and eat like a cave person. I like to include a little piece of the crispy skin with each serving.