Pan-searing salmon in a touch of olive oil makes for a divine crust and perfectly cooked fish. For this recipe I have seasoned the flaky pan-seared salmon with smoked paprika and served it with the bright taste of sliced green olives and minced preserved lemon rind. The relish also has some minced garlic and some minced hot red pepper in it, for added flavor and a complimenting color combination. I served these Moroccan-inspired salmon filets on a bed of sautéed yellow onions flavored with fragrant ground turmeric cooked in a touch of butter and white wine. We were delighted with this deliciously healthy side dish as I know you will be too!
(To view this recipe, click on the blue title of the blog post above*)
Pan-Seared Moroccan Salmon with Turmeric Onions
Ingredients:
- (2) 7-oz. salmon filets
- 1 tablespoon extra virgin olive oil
- salt and pepper
- 1/2 teaspoon smoked paprika
- For the relish:
- 1 Tablespoons preserved lemon rind, minced
- 1 large garlic clove, minced
- 1 teaspoon hot red pepper (from the preserved lemon jar*), minced
- 2 Tablespoons sliced green olives (I recommend the fresh taste of Castelvetrano olives*)
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
- pinch of crushed red pepper flakes
- pinch of salt and pepper
- For the onions:
- 1 Tablespoon unsalted butter
- 1 small yellow onion, peeled and thinly sliced
- salt and pepper
- 1/2 teaspoon ground turmeric
- 2 Tablespoons dry white wine
Directions:
- Season each salmon filet with ¼ teaspoon of salt, a grinding of black pepper, and half of the smoked paprika. Heat the olive oil in a large non-stick saute pan over medium-high heat. Add in the salmon, paprika-side down, and cook for 3 minutes. Flip the salmon filets and cook for an additional 2-3 minutes, or until the fish is cooked to your liking.
- Toss all of the relish ingredients together in a small ramekin or bowl. Season with a pinch of salt and pepper to taste.
- For the onions, melt the butter in a small saucepan over medium heat. Add in the sliced onions; season with the turmeric and a pinch of salt and pepper. Cook for 5-7 minutes or until the onions are translucent and tender. Add in the white wine and reduce the heat to medium-low. Cook for an additional 2 minutes or until the liquid is absorbed by half.
- Serve the cooked salmon with the relish on top, on a bed of the onions.
Tagged: garlic, green olives, Moroccan, olive-lemon relish, pan-seared salmon, paprika, preserved lemons, salmon, salmon with relish, smoked paprika, turmeric, turmeric onions
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