Last night I was trying to find a way to cook salmon that was interesting. I made this recipe up and it was really yummy. Give it a try and let me know how it went for you and your family.
Moroccan Salmon with Cinnamon and Figs
- 2 lbs of salmon ( for four people with leftovers) – we use only wild salmon – it is more expensive but tastes better to us – and a large single piece of salmon is better for this recipe than salmon steaks ( below there are both)
- 2 large red onions sliced or chopped
- 2 cups of chopped dried figs
- 4 Tbsp of olive oil
- 1 Tbsp honey (we use our own from our bees)
- 1 Tbsp of butter
- 1/2 tsp of cinnamon
- 1/2 tsp of ground ginger
- Zest of one lemon and juice of half of it
- Salt and pepper to taste
- Heat 3 Tbsp of the oil and mix in the butter until melted then add the honey and mix well on medium heat.
- Add the onions and sauté at medium heat until translucent.
- Add the cinnamon and ground ginger
- Add the figs and sauté until soft.
- In the meantime add salt and pepper to taste a whole piece of raw salmon.
- In a casserole or tagine, place a layer of onion mixture, then the salmon then more onion mixture and dot with zest of lemon.
- Sprinkle the lemon juice along with another tablespoon of olive oil over the mixture and place into an oven heated to $350 for 30 minutes. For an addition 5-7 minutes, put the oven on broil and brown the top of the salmon watching it carefully.
- Serve with Fried or Steamed Rice and fresh cherry tomatoes. Squeeze a little of fresh lemon juice over before serving – to taste. I think it makes everything taste better!