Moroccan Salmon with Charmoula Sauce

You can use the spice mixture which is posted below in this recipe.

for the Salmon:
6 (6-ounce each), boneless skinless salmon fillets
1/2 teaspoon, ground black pepper
1/2 teaspoon, salt
1/3 cup, Moroccan spices (*recipe in another post)
3 tablespoons, olive oil

for the Charmoula Sauce:
1/4 cup, olive oil
1/4 cup, finely chopped shallots
1 tablespoon, minced garlic
1 1/2 pounds, plum tomatoes (about 9) - seeded and finely diced
3/4 cup, chopped fresh cilantro
3 tablespoons, fresh lemon juice
1 teaspoon, Moroccan spices (*recipe below)
1 teaspoon, salt
3/4 teaspoon, ground black pepper

cilantro sprigs (for garnish)



To prepare the Salmon: Preheat the oven to 350 degrees. Sprinkle the salmon with black pepper and salt. Place the 1/3 cup of Moroccan Spices on a plate. Dredge the salmon in the spices to generously coat the top and bottom (do not coat the sides of the salmon).

Heat 3 tablespoons of oil on a large griddle over medium-high heat. Cook the salmon fillets just until golden brown, about 1 minute per side. Using a metal spatula, transfer the salmon fillets to a heavy large rimmed baking sheet. Bake in the preheated oven just until the fillets are cooked through, about 5 minutes. Take care not to overcook the salmon - it should just barely flake

To prepare the Charmoula Sauce: Heat the 1/4 cup of olive oil in a heavy large skillet over medium high heat. Add the shallots and garlic and sauté until tender - about 1 minute. Add the tomatoes, cilantro, lemon juice, the 1 teaspoon of Moroccan Spices, salt and pepper. Sauté just until the tomatoes release their juices - they should still hold their shape - about 1 minute.

To serve: Place the salmon fillets on warm plates and spoon the sauce over. Garnish with cilantro sprigs and serve.