MOROCCAN SALMON BOWL

Estimated reading time: 3 minutes

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My Moroccan salmon bowl is a combination of saffron rice and seasoned zucchini and yellow squash topped with fried salmon pieces doused in a fragrant and delicious marinade. Whew, that sentence is quite the mouthful and so is every bite of this delicious dish that I present to you!

I conjured up this recipe after many days of monotonous leftovers after the holiday. Now don’t get me wrong, I love leftovers. In fact, I am the queen of leftovers but after 4 days I was totally over it. I was craving something healthy, flavorful, simple and light and this recipe nailed it!

A Moroccan salmon bowl is perfect for a weeknight meal because it takes 30 minutes to make. Plus, it makes great leftovers for lunch the next day.

The lemon tahini sauce that I drizzle on top of my Moroccan salmon bowl is a simple combination of tahini, lemon juice, maple syrup, garlic and olive oil. It is a wonderful condiment for this dish and with my lamb kofta, plus it also makes a fantastic salad dressing.

This Moroccan salmon recipe can easily become a keto approved meal by replacing the saffron rice with cauliflower rice. This dish is naturally gluten free since all rice is GF. Just make sure that the tahini you use doesn’t have any additives that contain gluten, like this one.

Ingredients

• Salmon
• Rice
• Zucchini
• Yellow squash
• Onion
• Moroccan seasoning (Ras el hanout)
• Lemon
• Lemon tahini sauce (optional)
• Parsley

I make my own Moroccan seasoning (Ras el hanout) and then store in an airtight container like a mason jar. It will keep for a year if stored in a cool dry area. If you don’t want to purchase all of the spices to make it yourself then you can purchase pre-made seasoning HERE.

Instructions

1. Cut the salmon into bite size cubes and let marinate in refrigerator for 30+ minutes in olive oil and Moroccan spices.
2. Steam rice and add a pinch of saffron threads to the broth.
3. Sauté zucchini, yellow squash and onion and season with garam masala.
4. Brown the salmon for 10 minutes or until cooked through and squeeze lemon juice over top.
5. Assemble bowl by adding rice and topping with vegetables and salmon, squeeze more lemon over top. Garnish with lemon tahini sauce and parsley.

I also have some great seafood recipes to peruse through like my TUSCAN SALMON, CREAMY CAJUN SALMON, GROUPER MATECUMBE or SPICY KANI (CRAB) SALAD.

If you love this Moroccan salmon recipe as much as I do, then please give it a star rating below!

MOROCCAN SALMON BOWL

Fragrantly spiced sauteed salmon and zucchini on top of saffron rice all topped with a lemon tahini sauce. This dish is ready in 30 minutes and makes great leftovers for the next day. This can easily be adapted for a keto/low carb diet by simply substituting cauliflower rice for the saffrom rice.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Bowl, Main Course

Cuisine Gluten free, Indian, Moroccan, Pescatarian

Servings 4

Calories 368 kcal

Ingredients

  

Saffron rice

• 1 cup Rice Basmati preferred
• 5 threads Saffron
• 2 cup Broth chicken or vegetable

Salmon

• 1 lb. Salmon skin removed
• 1 tbsp Olive oil
• 1 tbsp Moroccan seasoning
• ½ tsp Salt
• ½ Lemon juiced

Moroccan seasoning

• 1 tbsp Turmeric ground
• 1 tbsp Cumin ground
• 1 tbsp Coriander ground
• 1 tbsp Paprika ground
• 1 tsp Nutmeg ground
• 1 tsp Allspice ground
• 1 tsp Cinnamon ground
• 1 tsp Cardamom ground
• ½ tsp Cayenne pepper ground

Vegetables

• 1 tbsp Ghee
• 1 Zucchini quartered
• 1 Yellow squash quartered
• ¼ cup Onion sliced
• 1.5 tsp Garam Masala ground
• ½ tsp Salt

Lemon Tahini Sauce

• ¼ cup Tahini
• ½ Lemon juiced
• 1 tbsp Olive oil
• 1 tbsp Maple syrup, agave, honey
• 1 small clove Garlic minced
• Water as needed

Instructions

 

Prepare Moroccan seasoning

• In a bowl combine all ingredients and stir to combine. Store in an airtight container for 1 year.

Prepare salmon

• Remove skin and bones from salmon and cut into bite sized chunks. Marinate in olive oil, Moroccan seasoning and salt for 30 + minutes.
• In a large skillet over medium heat brown salmon until cooked through (10 mins). Squeeze lemon juice over top.

Prepare saffron rice

• Prepare rice according to package replacing water in recipe with broth and adding a pinch of saffron threads.

Prepare vegetables

• In a large skillet sauté zucchini, yellow squash, onion, salt and garam masala in 1 tbsp ghee until tender, about 10 minutes.

Prepare lemon tahini sauce

• In a medium sized bowl whisk tahini, oil, garlic, lemon juice and maple syrup together adding water to thin out (if needed).

Assemble Moroccan Salmon Bowl

• In a bowl add saffron rice and sauteed vegetables then top with salmon. Squeeze extra lemon juice over bowl, garnish with chopped parsley and drizzle with lemon tahini sauce.

Notes

NUTRITIONAL VALUES BASED ON 3 OZ SALMON, 1/4 CUP RICE &1/2 CUP VEGETABLE BLEND.  DOES NOT INCLUDE TAHINI SAUCE.

CAL 369    CARBS 41G    FAT 13G    PROTEIN 23G    FIBER 2G    SUGAR 5G

Keyword Garam masala, lemon tahini sauce, Moroccan bowl, Moroccan salmon, Moroccan spice, rice bowl, salmon bowl, weeknight dinner, zucchini

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