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  • plate of Moroccan spiced salmon on cous cous with lemon

For the month of January, we will be donating 10% of our online sales to Ceres Community Project to empower teens, benefit the planet, and feed those in need. Learn more: here.

Ceres believes that food can be both delicious and healthy, medicine for the body and the soul. In partnership with Domaine Carneros, they have shared their recipe for Moroccan Salmon - a fresh, flavorful dish that pairs beautifully with the rich complexity of our 2019 Estate Brut.


Yields: 8 Servings

  • 40oz raw Salmon
  • 1 teaspoon Garlic, granulated
  • 1 teaspoon Ginger, ground
  • 1 teaspoon Coriander, ground
  • 1 teaspoon Fennel Seeds, ground
  • 1/2 teaspoon Oregano, ground
  • 1/2 teaspoon Nutmeg, ground
  • 1/2 teaspoon Allspice, ground
  • 1 teaspoon Turmeric, ground
  • 1 teaspoon Paprika
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Black Paper, ground
  • 3 tablespoons Olive Oil


1) Preheat the oven to 350 degrees F.

2) Pour spices into a small bowl, mix well and strain through a dry strainer to remove lumps.

3) Mix spcied with olive oil to make a thin paste. (If it seems too thick to smear on the salmon, add a little more oil).

4) Slice salmon into 8 even pieces (approximately 4 ounces each).

5) Smear fish portions all over with spice/oil mix, until lightly coated on all sides, top and bottom.

6) Place fish, evenly spaced, on a parchment-lined baking sheet.

7) Bake for 8-12 minutes, or until salmon is cooked almost all the way through (135 degrees in center).

Optional: finish with a lemon wedge and serve over cous cous.

Recipe by Ceres Community Project.
Photo by Inquiring Chef.