Moroccan Grilled Sockeye Salmon

Recipe by Kai Raymond, F/V Aventura

Makes 4-6 servings

Ingredients:

One 1-2 pound sockeye salmon fillet, pin bones removed
¼ cup olive oil
2-4 tablespoons Moroccan Spice Mixture (recipe below)
2 garlic cloves, grated
¼ cup finely chopped cilantro
Juice of ½ lemon
Salt and ground black pepper to taste
Moroccan Spice Mixture – makes ⅓ cup
¼ cup smoked paprika
1 tablespoon cumin
¼ teaspoon cinnamon
¼ teaspoon ground cloves
1 teaspoon ground ginger
½ teaspoon ground coriander
½ teaspoon ground pepper

DIRECTIONS

Sockeye salmon:

Cut salmon into 1½-inch portions or leave fillet whole. In a mixing bowl, combine olive oil, spice

mixture, garlic, cilantro, lemon juice, salt and pepper. Coat salmon evenly with spice mixture and

marinate 20-60 minutes.

Grilling instructions:

Prepare a charcoal or gas grill. Grill salmon over medium-hot heat, flesh-side down for 3-5

minutes or until browned, then flip and cook another 3-5 minutes.

Baking instructions:

Heat the oven to 375 F. Place salmon in a shallow baking dish and bake uncovered for 15

minutes.

Salmon is done when the flesh flakes easily with a fork and is uniform in color. If checking with

an instant-read thermometer, it should reach 145 F at the thickest part.

SOCKEYE SALMON YELLOW CURRY

Time: 30 minutes

Servings: 4

Sockeye salmon:
4 sockeye salmon portions, skin and pin bones removed, cut into 1-inch pieces
1 tablespoon coconut oil
1 onion, halved and thinly sliced
2 tablespoons yellow curry paste*
3 cloves garlic, minced
1 cup vegetable stock
2 teaspoons yellow mustard
1 teaspoon curry powder
1 tablespoon honey
2 teaspoons fish sauce
½ teaspoon powdered ginger
Salt and pepper to taste
2 cups coconut milk
2 carrots, julienned
1 cup small broccoli florets
1 cup small cauliflower florets
1 red bell pepper, julienned
Plain Greek yogurt to taste (optional)2 cups uncooked jasmine rice (substitute brown or cauliflower rice)

Garnishes:

1 bunch Thai basil
Greek yogurt
Lime wedges for garnish

Cook rice according to package directions while preparing the curry.

In a deep saucepan, heat coconut oil over medium heat until melted. Add onion and cook until

caramelized and tender, about 5-6 minutes. Stir in curry paste and garlic, evenly distributing

paste throughout the mixture. Cook until fragrant, about 30 seconds. Pour in vegetable stock and

stir until curry paste is dissolved. Simmer for 2 minutes. Reduce heat to low and stir in mustard,

curry powder, honey, fish sauce, ginger, and salt and pepper to taste.

Once the sauce has cooled slightly, stir in coconut milk and gradually return heat to medium,

stirring often to prevent coconut milk from separating. Toss in carrots, broccoli, cauliflower and

bell pepper and coat thoroughly.

Simmer until vegetables are just tender, about 3-4 minutes.

Stir in yogurt, a tablespoon at a time, to thicken sauce to your liking. Nestle salmon into curry

sauce and cook until fish is pale pink throughout and flakes easily, about 3-4 minutes. Serve

over rice and top with a generous pinch of basil leaves and a dollop of yogurt. Garnish with lime

wedges.