Seared Salmon with Spicy Moroccan Crust

Seared Salmon with Spicy Moroccan Crust

  • Prep: 35 min
  • Cook Time: 35 min
  • Total: 1 hr 10 min
  • Serving: 4 Servings

This sophisticated meal combines seared salmon on a bed of lentils with glazed pearl onions. The spicy crust provides an exotic twist of flavor, capturing the essence of spicy Moroccan cuisine.     


  • 12-16 white pearl onions
  • 1-1/2 teaspoons unsalted butter
  • 3/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1-1/2 teaspoons curry powder
  • 1-1/2 teaspoons coriander seeds
  • 1-1/2 teaspoons cumin seeds
  • 1-1/2 teaspoons caraway seeds
  • 1-1/2 teaspoons anise seeds
  • 1-1/2 teaspoons black peppercorns
  • 1 pound salmon fillet, cut into 4 pieces
  • 1 cup cooked lentils


  1. Fill a medium saucepan 3/4 of the way full with water, and bring to a boil. Add the onions and simmer, covered, for 4 minutes. Drain the onions and set aside until cool enough to handle. Cut off roots and remove the thick skins.
  2. In a nonstick sauté pan, melt the butter over medium-low heat and sauté the onions until golden brown, approximately 15 minutes. Mix in the sugar and continue stirring until the onions are glazed, about 5 minutes. Sprinkle with salt and pepper and cover to keep warm.
  3. In a small bowl, combine the curry powder, coriander, cumin, caraway, anise and peppercorns. Using a spice grinder or mortar and pestle, grind the mixture to a coarse consistency. Rub each side of the salmon with the spice mixture, making sure to coat well.
  4. Spray a large nonstick sauté pan with cooking spray and set over high heat. Place the salmon in the pan and cook for approximately 4 minutes on each side, until the fish is browned and opaque in the center. Divide lentils on 4 plates and place salmon on top of the lentils; garnish with the glazed pearl onions. Serve immediately.

Filed Under:


Comments on "Seared Salmon with Spicy Moroccan Crust"