Moroccan Salmon

Here's a delicious yet elegant dish that incorporates zesty lemon and middle eastern spices. And it's a great way to serve fish to those who may not be fish enthusiasts. Serve with rice or, for a more authentic Moroccan feel, with couscous.

Moroccan Salmon
adapted from Cooking Light October 2006
Pictures by Kelly

1/2 cup chopped fresh parsley
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon red pepper
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
4 small salmon fillets (or 1 1 lb. filet, cut into 4 pieces)
1 lemon
1 1/2 cups thinly sliced red bell pepper
1 1/2 cups thinly sliced green bell pepper
1 large plum tomato, cut into 1/4 inch slices
2 tablespoons water

1. Preheat oven to 400°. Lightly grease a 9 x 13 inch pan with cooking spray.
   
2. Combine first 10 ingredients in a large bowl and stir. Add salmon, turning to coat. Cover and let stand 15 minutes.
   
3. Remove salmon from the bowl, reserving marinade. Place the salmon, skin side down, in the greased pan.
   
4. Cut lemon in half and then slice 1 half into 1/8 inch-thick slices. Add the lemon slices, peppers, tomato and water to marinade; stir gently to coat.
   
5. Arrange pepper mixture/marinade over salmon; cover with foil. Bake for 20 minutes or until fish flakes easily when tested with a fork.
   
6. Serve over rice or couscous.