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In the Kitchen: Moroccan Encrusted Salmon

In the Kitchen
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Head Chef Ben Campos of Black Duck Tavern joined us in The Rhode Show kitchen to show us how to make their Moroccan Encrusted Salmon.


  • 8oz Portion of Salmon (remove skin)
  • 2oz Shitake Mushrooms
  • 2.5oz Spinach
  • 2 Tbsp White Wine (Dry)
  • 2 Tbsp Blended Oil
  • 4 Tbsp Moroccan Spice
  • 2oz Rinsed & Drained Chick Peas
  • 1oz Diced Bell Peppers
  • .5oz Diced Red Onion
  • 1 Tbsp Chopped Parsley
  • 2 Tsp Fresh Lemon Juice


  1. Preheat oven to 400 degrees.
  2. Add chick peas, diced peppers, onions, chopped parsley, lemon juice into small mixing bowl. Salt and Pepper to taste.
  3. Mix all ingredients until fully incorporated. – Set aside.
  4. Coat Salmon with Moroccan spice on both sides thoroghly.
  5. Place medium saute pan on med/high heat.
  6. Add oil once pan begins to heat up. 
  7. Once pan is fully to temp, place salmon and hard sear one side.
  8. Flip salmon and immediately place into 400 Degree oven until desired meat temperature is reached.
  9. In a separate pan, saute mushrooms until golden. 
  10. Add spinich & white wine – Salt and Pepper to taste
  11. Cook until spinach is lightly wilted
  12. Plate salmon over chick pea salad.
  13. Garnish with microgreens.

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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