Name: Salmon with chermoula
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Chermoula; 1 tablespoon cumin seeds; 1 teaspoon coriander seeds; 1 bunch coriander, finely chopped, plus extra sprigs to serve; 2 eschalots, roughly chopped; 4 clove garlic, roughly chopped; 3 piece ginger, finely chopped; 2 tablespoon extra virgin olive oil; 1 tablespoon sweet paprika; lemon juice to taste, plus cheeks to serve; Salmon; 4 180g salmon fillets, skin on; salad greens, to serve

Salmon with chermoula

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

Chermoula

1 tablespoon cumin seeds

1 teaspoon coriander seeds

1 bunch coriander, finely chopped, plus extra sprigs to serve

2 eschalots, roughly chopped

4 clove garlic, roughly chopped

3 piece ginger, finely chopped

2 tablespoon extra virgin olive oil

1 tablespoon sweet paprika

lemon juice to taste, plus cheeks to serve

Salmon

4 180g salmon fillets, skin on

salad greens, to serve

Method

1.To make chermoula, use a mortar and pestle to crush cumin and coriander seeds to a coarse powder. Add chopped coriander, eschalot, garlic, ginger, oil and paprika. Pound to form a smooth paste. Season with lemon juice and salt.

2.Preheat a chargrill on medium-high. Spread 1 heaped tbsp of chermoula onto flesh side of each salmon fillet. Cook, chermoula side down, 4-5 minutes, until medium-rare. Turn and cook, 2-3 minutes, until skin is crisp and salmon is just cooked through. Serve with lemon cheeks, extra coriander and salad greens, if you like.

Chermoula is a Moroccan spice paste. You can use it as a marinade for seafood, meat and chicken, or add it to mince meat for fabulous hamburgers.
Note

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