MoroccanSpiced_Salmon.jpg

Moroccan-Spiced Salmon

Moroccan-Spiced Salmon Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • ¼ tsp. organic cinnamon
  • 1 tsp. organic curry powder
  • 24 oz. wild salmon
  • ½ tsp. organic ground coriander
  • ½ tsp. organic ground cumin
  • ½ tsp. Celtic sea salt
  • ½ tsp. freshly ground black pepper
Instructions
  1. Preheat grill to medium-high or prepare Flavorwave/NuWave oven.
  2. Combine spices and rub into salmon to coat.
  3. Grill salmon, skin side down, for 8-12 minutes or until desired doneness.
  4. Serve.
 

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Nutrient Information Per Batch

972.06 kcal Calories, 119.67 mg Calcium, 3.43 g Carbohydrate, 369.6 mg Cholesterol, 43.33 g Total Fat, 1.86 g Fiber, 7.19 mg Iron, 209.52 mg Magnesium 3371.17 mg Potassium, 134.03 g Protein,246 mcg Selenium, 1462.09 mg Sodium, 0.1 g Sugars, 4.51 mg Zinc, 6.68g Saturated fat, 0 trans Fat, 14.54 g Monounsaturated fats, 17.18 g Polyunsaturated fats, 307.06 IU Vitamin A, 5.51 mg Vitamin B6, 21.37 mcg Vitamin B12, 0.76 mg Vitamin C, 0 IU Vitamin D, 0.06 Vitamin E, 3.92 mcg Vitamin K, 171.33 mcg Folate,1.53 mg Vitamin B1(Thiamin),52.9 mg Vitamin B3(Niacin),2.57 mg Vitamin B2(Riboflavin), 0.17 mcg Lycopene, 8.42 mcg Lutein and Zeaxanthin, 1.99 g ALA, 2.16 g EPA, 7.49 gDHA,1362.52 mg Phosphorous, 0.44 mg Manganese, 0.01 mcg Alpha carotene, 22.24 mcg Beta carotene, 1.45 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Gluten
  • No Nuts
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Tubers
  • No Grains
  • No Molds
  • No Legumes
  • No Nightshade
  • No Citrus
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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