Spicy Moroccan Salmon

Chef Jeffrey Alfeche, Sugar Land Market

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Preparation Time: 5 minutes

Cooking Time: 15 minutes

Serves 4 – 6


1 to 1 ½ pounds fresh Natural Salmon Filets

½ Cup of Roberts Reserve Spicy Moroccan Sauce

2  Tablespoons of Adam's Reserve Val Verde Spice Rub

2  Tablespoons of Grape Seed Oil


  1. Season one side of each fish with seasoning and let rest 5 minutes.
  2. Heat oil in skillet over medium high heat for 1 – 2 minutes.
  3. Place fish season side down in skillet. Do not overcrowd skillet. You may need to cook in two batches.
  4. Cook 5 minutes on one side. Turn and Cook for an additional 5 minutes skin-side down.
  5. Add Roberts Reserve Spicy Moroccan Sauce on top of fish.

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