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Salmon with Morocco salad

Again I have been inspired by Moroccan cuisine and the result of is this delicious and light dinner:

Preparation time 20 minutes .. Baking 8 minutes


  • 800 g salmon
  • 500 g carrot
  • 2 tsp sugar
  • 2 oranges
  • 3 tbsp olive oil
  • ½ tsp cinnamon
  • 1 tsp toasted cumin seeds
  • 3 squeezed cloves garlic
  • 4 tbsp finely chopped mint
  • salt & pepper


Scrape the carrots, halve them lengthwise and cut into pieces of about 4 cm. Boil them in water with salt and sugar in 7 minutes until al dente.

Peel the oranges, cut the segments between the membranes and collect the juice.

Pour the roots and put them in a bowl. Spoon the oil, cinnamon, olives, cumin and picked orange juice. Squeeze the garlic over the mixture and add salt and pepper to taste.

Add the orange segments and mint and toss gently.

Meanwhile, cut the salmon into 4 equal pieces, season to taste with very little salt and pepper and fry in the pan on Mycryo or olive max; 4 minutes per side.

Serve lukewarm carrot salad with baked salmon.

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