Chermoula salmon
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
447
Fat
35.4g
Saturated Fat
5g
Carbs
1.9g
Sugars
0g
Protein
33.5g
Fibre
0.7g
Sodium
0.312g
Ingredients
small handful of coriander
small handful of fresh flat-leaf parsley
0 tsp ground coriander
1 tsp ground cumin
1 tsp salt
3 garlic cloves, chopped
1 tsp smoked paprika
1 tsp chilli powder
1 lemon's juice
100 ml olive oil
4 g salmon fillets
couscous
green vegetables
lemon wedges
Method

1    Whizz the coriander and parsley in a food processor until finely chopped.

2    Add the coriander and cumin to the food processor and pulse to combine.

3    Stir in the salt, garlic, smoked paprika and chilli powder.

4    Transfer to a small bowl and stir in the lemon juice and olive oil. Add additional olive oil or salt, if desired.

5    Place the chermoula in a sealable plastic bag with the salmon fillets and seal. Refrigerate for a minimum of two hours, then remove the salmon and allow to come to room temperature for 20-25 minutes.

Grill or pan-fry the salmon fillets until cooked throughout, then serve with couscous, green vegetables and lemon wedges.