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