Smoky Chermoula Salmon
This vibrant and aromatic barbecued salmon recipe features a flavorful marinade of coriander, cumin, smoked paprika, and more. Grilled to perfection, the dish is served with a refreshing tomato and red onion salad, making it a delightful summer meal to enjoy with friends and family.
— Constant Cookbook
Ingredients
- 1 salmon fillet , skin on is essential, weighing about 500g/1lb 2oz
- 4 garlic cloves
- bunch coriander , roughly chopped, plus extra to serve
- ½ tbsp coriander seeds
- 1 tbsp powdered cumin
- 1 tbsp smoked paprika
- ½ tsp cayenne pepper
- 4 tbsp olive oil
- juice 1 lemon
- pinch saffron strands
- 1 red chilli , deseeded and chopped, to serve
Instructions
- Tip all the ingredients for the marinade into a food processor and blitz until you have a rough paste. Sit the salmon in a dish and rub the marinade all over the flesh. Leave for 1 hr or overnight in the fridge.
- Heat the barbecue and fold a length of foil longer than the fish into a strip and sit the salmon on top, skin-side down. Using the ends of the foil, lift the fish onto the bars of the barbecue – if you have a kettle barbecue, place the lid on. Leave the fish for about 15 mins until it is just cooked through. Using the foil, carefully lift the fish onto a platter and scatter with coriander and chilli. Let everyone pull bits of the fish away, but leave the skin behind. Serve with a simple tomato, red onion and cumin seed salad.
Cook Time
15M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 356 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Protein Content: 27 grams protein
- Sodium Content: 0.16 milligram of sodium
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