Cilantro. You either love it or hate it. In fact, people have such strong opinions on the herb that the NY Times wrote an article about it here.
As a life-long cilantro fan, I had to try out this moroccan salmon recipe after reading it called for a yummy-looking cilantro sauce. Seven ingredients and a food processor later, I was in love. The sauce is so versatile and we’ve since used it on mahi as well. I’m sure it also works great on any other white fish or chicken.
I did play with the recipe a bit and used 4 garlic cloves instead of 1 (mmm, garlic) and red pepper flakes instead of chile flakes. Kevin also grilled the salmon instead of steaming it. We found that rubbing the salmon with a bit of the sauce before we grilled it really maximized the flavor.
Maybe I’m still blinded by my love for this sauce, but I have a feeling this could even convert a few of the most stubborn cilantro haters out there.
moroccan-steamed salmon with quinoa & carrots
recipe source: Whole Living: January/February 2011
serving size: 2
- 1/2 cup quinoa
- 1 cup water
- Kosher salt
- 1 carrot, finely diced
- 2 cups cilantro leaves, plus more for garnish
- 1 clove garlic, crushed
- 2 tablespoons lemon juice
- 3 tablespoons olive oil, plus more for brushing
- 1/2 teaspoon cumin powder
- 1/4 teaspoon red chile flakes
- 2 5-oz. fillets wild salmon, skin removed
- Freshly ground black pepper
- Rinse quinoa under cold water. In a small saucepan, bring water and 1/4 tsp. salt to a boil. Add quinoa and carrots and bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Let quinoa rest, covered, for 10 minutes, then fluff with a fork.
- Combine cilantro, garlic, lemon juice, olive oil, cumin, chile flakes, and 1/2 tsp. salt in a food processor. Process until smooth.
- Lightly season salmon with salt. Brush bottom of a metal steamer basket with oil. (If using a bamboo steamer, line bottom with a large leaf of lettuce or a piece of parchment paper.) Arrange fish in steamer and set over boiling water, covered, for 6 to 9 minutes, or until fish is cooked through.
- Lift fish out of steamer. Serve over quinoa. Spoon cilantro sauce on top and garnish with fresh cilantro leaves.