Recipe: Moroccan Baked Salmon with Carrots

Moroccan Baked Salmon with Carrots
Newsgroup posting by Lil Banchik (2001)
Server 8 appetizer portions or 4 main servings

my favorite fish recipe. It's easy, tasty and can be made ahead of time and served hot or cold (my favorite kind of cooking!!!)

Spiced Oil
4 cloves garlic
1 tsp. red bell pepper, chopped
1 tsp. salt
1/2 tsp. ground white pepper
1 tsp. dried red pepper flakes
1/2 cup veggie oil
1 lemon, thinly sliced
Grated zest from 1 lemon
Juice of 1 lemon
1 1/2 tbsp. saffron (or to taste or budget)

Salmon
2 lbs salmon fillets cut into 2-inch wide strips
(If you don't like salmon you can use halibut, swordfish or any other fish that cuts up into firm slices)
2 lbs carrots, thinly sliced
lemon slices for garnish

Make the spiced oil
Place everything in a glass jar, shake well.

The day before or the morning of serving
Place the salmon in a bowl and cover with the spiced oil making sure that all the pieces are coated. Let marinate at least 3 hours or overnight.

Put the carrots in the bottoms of a 9x13-inch baking dish and cover with the salmon slices (if you want less crunchy carrots microwave for about 4 minutes before putting them in the dish.) Pour the spiced oil over everything. You can cover this and refrigerate for about 3-4 hours and bake it right before serving if you want.

Preheat the oven to 300 degrees. Add about 1-inch of water to the bottom of the dish, seal with foil and bake for 30 minutes. Take off the foil and broil for about 3 minutes or until the salmon starts to crisp on top. Garnish with lemon slices.

You can serve this hot, room temp or cold.