Grilled Moroccan Salmon

From Come With Me to the Kasbah by Kitty Morse
(Serves 6 as an appetizer)

6 thick slices salmon, skin removed, cut in large chunks
¾ cup expeller pressed organic safflower oil
3 tbsp sweet paprika
2 tsp fresh parsley, chopped
1 tsp garlic salt
1/8 tsp crushed oregano leaves
1/8 tsp ground thyme
Ground pepper to taste
Juice of ½ lemon

Combine all marinade ingredients in a glass bowl and pour over the fish. Cover the dish and marinate for at least 2 hours in the refrigerator. Soak wooden skewers in water for 10 minutes. Thread fish onto skewers and barbeque on medium/high until flaky but still firm. Brush with marinade while cooking. Serve with lemon wedges. In a pinch you can broil the fish in the oven, skewered or not. Be careful not to overcook.

David's Savory Marinated Salmon

From my friend David Comins.

6 pieces wild salmon fillet, as thick and regular shaped as possible

1 cup tamari

Juice of 1 lemon

Splash apple cider vinegar

3 heaping tbsp fresh, finely chopped garlic


Combine Tamari sauce, lemon juice, vinegar & garlic into a bowl & mix.

Pour this into a 9 X 12 Pyrex dish (or similar baking pan), making sure garlic is evenly distributed, not clumped up. Put fish strips flesh side down in the pan, to marinate for at least ½ hour. After at least one half hour turn fish flesh side up; many of the little garlic pieces should cling to the flesh. You can baste the liquid over the fish. Sprinkle lightly with dill over all the fish.   Put on top shelf of oven, beneath the broiler. Bake at 325 for 23 - 25 minutes, depending on how thick the fish is, how tender you like it and what type of pan you’re using. Then turn on broiler for about 5 minutes. Top of fish should get a little dark & crispy. Check that it’s not becoming burned.

After it cools peel the skin off the underside before cutting into portions. Best served at room temperature, not right out of the fridge.

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