Here are 28 Meatless Meals You Can Eat During Lent and How to Prepare Them

1. MOROCCAN SALMON WITH CUCUMBER RAITA   PREP TIME: 5 minutes COOK TIME: 25 minutes TOTAL TIME: 30 minutes YIELD: 4 INGREDIENTS 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/4 teaspoon chili powder 1/4 teaspoon coriander 1/4 teaspoon cumin 1/4 teaspoon salt 1/8 teaspoon ginger 2 teaspoons brown sugar 2 teaspoons olive oil 4 salmon filets (1 1/2 – […]


1. MOROCCAN SALMON WITH CUCUMBER RAITA



 

  • PREP TIME: 5 minutes
  • COOK TIME: 25 minutes
  • TOTAL TIME: 30 minutes
  • YIELD: 4

INGREDIENTS

  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon ginger
  • 2 teaspoons brown sugar
  • 2 teaspoons olive oil
  • 4 salmon filets (1 1/2 – 2 pounds total)
  • 1/2 cup finely diced, seeded English cucumbers
  • 1 5.3-ounce container plain, non-fat Greek yogurt (about 2/3 cup)
  • 1 tablespoon lemon juice
  • 1 small garlic clove, minced

INSTRUCTIONS

  1. Preheat oven to 400˚F (200˚C).
  2. In a small bowl, mix together the paprika, garlic powder, chili powder, coriander, cumin, salt, ginger and brown sugar. Pour olive oil into bowl and stir to form a paste.
  3. Spread spice mixture evenly onto the salmon. Bake for 20 – 30 minutes depending on thickness – until salmon is cooked through.
  4. While salmon is baking, stir together the remaining ingredients in a small bowl to make the cucumber raita.
  5. Top each piece of salmon with cucumber raita just before serving.

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