Mole Spiced Salmon
Servings 4
Ingredients
Garlic labneh
- ½ cup labneh
- 2 teaspoons minced garlic
- 1 teaspoon lemon juice
- salt and pepper
Salsa verde
- 1 cup chopped fresh parsley
- ½ cup olive oil
- 2 garlic cloves minced
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- ½ teaspoon ground fennel
- ½ teaspoon ground coriander
- ½ teaspoon red chili flakes
- salt and pepper
Mole spiced salmon
- 1 pound salmon
- 1 tablespoon chili powder
- 1 tablespoon aleppo pepper
- 1 tablespoon smoked paprika
- 2 teaspoons cumin
- 1 ½ teaspoons brown sugar
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dark cocoa
- ½ teaspoon granulated sugar
- 1 tablespoons olive oil
- 1 tablespoon pomegranate molasses
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Make garlic labneh. Combine labneh with garlic and lemon juice. Season with salt and pepper and let sit for 30 minutes or overnight.
- Prepare salsa verde. Combine chopped parsley with olive oil, lemon juice, red wine vinegar, garlic, fennel, coriander, and red chili flakes. Season with salt and pepper and set aside.
- Combine mole spices for salmon including chili powder, aleppo pepper, paprika, cumin, brown sugar, black pepper, salt, oregano, cocoa, and sugar. Sprinkle 2 tablespoons evenly over the salmon and drizzle 1 tablespoons olive oil on top. Let sit for 10 minutes.
- Bake salmon for 12-15 minutes or until fish flakes easily. Remove from oven and let rest for 10 minutes.
- Spoon garlic labneh on serving plate and spread in an even layer. Lay salmon on top and drizzle pomegranate molasses on top. Spread salsa verde on top and serve extra salsa on the side. Serve immediately.
Notes
The garlic labneh and salsa verde can be prepared the day before.
This recipe makes extra mole spice blend. Reserve the remaining blend for future use or make half the amount.