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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
Cook Time 20 minutes
Total Time 30 minutes
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