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Receta Moroccan Salmon Skewers
by Global Cookbook

Moroccan Salmon Skewers
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Ingredientes

  • 1 1/2 Tbsp. whole cumin, seeds
  • 1 tsp whole coriander seeds
  • 2 tsp whole fennel seeds
  • 1 tsp Kosher salt
  • 1/4 tsp fresh grnd pepper
  • 1 x 3/4 pound salmon, fillet, skinless, cut into 3/4-inch square pcs
  •     Dipping Sauce
  • 2 Tbsp. lime, juice
  • 1 Tbsp. lemon, juice
  • 1/4 c. orange, juice
  • 1 x zest of one lime
  • 1 x zest of one lemon
  • 1 x zest of one orange
  • 1 c. plain lowfat yoghurt
  •     Kosher salt, to taste

Direcciones

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a mortar and pestle or possibly spice grinder, combine the seeds and grind/pulse till just broken. Transfer seeds to bowl and toss with salt and pepper.
  3. Dip one side of salmon into the spice mix and coat heavily. Heat large skillet; don't add in oil. Place squares spice side down and cook till golden brown and toasted (about 4 min).
  4. Transfer pan to oven and cook till salmon is just cooked through (about 30 seconds). Transfer to a platter and skewer with bamboo sticks or possibly toothpicks. Serve hot with dipping sauce.
  5. Dipping Sauce:For sauce, combine juices with half of the zest in a saucepan over high heat. Boil and reduce till thick and syrupy (till about 1 Tbsp. left). Cold.
  6. In a medium bowl, combine syrup and yogurt. Mix and season with salt. Chill. Top with remaining zest.