Moroccan Seafood and Broccoli Salad
Embark on a flavor-packed journey with this Moroccan Seafood and Broccoli Salad, a vibrant fusion of fresh seafood, tender-crisp broccoli, and warm Moroccan spices. Succulent shrimp and flaky white fish are delicately cooked with aromatic cumin, coriander, and paprika, then paired with bright, citrus-infused dressing made from lemon and orange juice. A garnish of roasted almonds adds a satisfying crunch, while fresh parsley provides a burst of herbal freshness. Perfect as a light main dish or an impressive starter, this salad is a healthy and irresistible medley of bold flavors and textures. Easy to prepare in just 35 minutes, it’s a must-try recipe for seafood lovers and fans of Moroccan cuisine.
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Recipe Information
Ingredients
- 500 grams Broccoli florets
- 300 grams Shrimp (peeled and deveined)
- 200 grams White fish fillets (e.g., cod or haddock, diced)
- 3 tablespoons Olive oil
- 2 pieces Garlic cloves (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Chili flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Lemon juice
- 2 tablespoons Orange juice
- 30 grams Roasted almonds (chopped)
Instructions
Bring a pot of salted water to a boil. Add the broccoli florets and blanch them for 2-3 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the shrimp and diced white fish to the pan. Sprinkle with ground cumin, ground coriander, paprika, chili flakes, salt, and black pepper. Stir well to coat the seafood in the spices. Cook for 5-7 minutes, stirring occasionally, until the shrimp turn pink and the fish is opaque and flaky. Remove from heat and let cool slightly.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, and orange juice to create the dressing.
In a large serving bowl, combine the blanched broccoli, cooked seafood, and chopped parsley. Drizzle the citrus dressing over the top and toss gently to combine.
Sprinkle the roasted almonds over the salad for a crunchy topping.
Serve the Moroccan Seafood and Broccoli Salad slightly warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 2.6 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 128 mg | 10% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 479 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
