Roast Side Of Salmon With Chermoula Recipes

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ROAST SIDE OF SALMON WITH CHERMOULA



Roast side of salmon with chermoula image

Elevate roast salmon with a herby chermoula dressing for a dish that's rich in omega 3 and perfect for sharing with friends. Pair with a light salad

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Fish Course, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 10

850g side of salmon
3 tbsp olive oil
1 tsp coriander seeds
1 tsp cumin seeds
½ small pack mint , leaves picked
½ small pack coriander
small handful tarragon
1 lemon , zested and juiced
1 fat garlic clove
½ tsp chilli flakes

Steps:

  • Heat oven to 200C/180C fan/gas 6. Line the bottom of a roasting tin that's large enough to fit the salmon in with baking parchment. Brush ½ tbsp oil over the skin and season all over. Place skin-side down in the tin and roast for 15-20 mins until the salmon is just cooked through.
  • Meanwhile, toast the coriander and cumin seeds in a dry frying pan. Tip into a blender and add all the remaining ingredients. Blitz to a smooth green sauce, adding enough water to get a drizzling consistency. Season to taste. The chermoula can be made in the morning and kept chilled in the fridge. Put the salmon on a serving platter and drizzle over a little chermoula, with the rest on the side to serve.

Nutrition Facts : Calories 342 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 0.1 milligram of sodium

WHOLE ROASTED SIDE OF SALMON



Whole Roasted Side of Salmon image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

3/4 cup mayonnaise
2 tablespoons Dijon mustard
1 1/2 teaspoons honey
1 1/2 teaspoons apple cider vinegar
1 1/2 teaspoons finely chopped fresh rosemary, plus 6 sprigs for garnish
4 to 6 dashes hot sauce
2 cups panko breadcrumbs
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 2 3/4-pound skinless side of salmon
2 lemons, cut into wedges

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
  • In a small bowl, whisk together the mayonnaise, mustard, honey, vinegar, rosemary and hot sauce. Taste, and add more hot sauce if desired.
  • In a second small bowl, stir together the panko, olive oil and 1/2 teaspoon each salt and pepper.
  • Lay the salmon on the prepared baking sheet; if necessary, trim the tail end so it lays flat. Sprinkle the salmon liberally with salt and pepper, then spread with the mayonnaise mixture. Cover the mayonnaise with the panko mixture, pressing it in lightly to adhere.
  • Roast for 16 to 18 minutes for medium salmon with a golden-brown crust. Let rest for 5 minutes. Use the parchment to transfer the salmon to a large serving platter, then lift part of the salmon with a large offset spatula and remove the parchment. Garnish the platter with rosemary sprigs and lemon wedges.

SALMON WITH CHERMOULA



Salmon With Chermoula image

This recipe is originally from Williams-Sonoma cook book, "Essentials of Mediterranean Cooking". The Chermoula herb blend is so delicious; it is a blend of cilantro, parsley, garlic, lemon, cumin, and paprika. It has such a deliciously bright and fresh flavor. This recipe could be good with any type of fish but I especially like it with the Salmon.

Provided by jojackso

Categories     Very Low Carbs

Time 20m

Yield 4-6 Fillets, 4-6 serving(s)

Number Of Ingredients 9

4 -6 salmon fillets (about 6 oz each)
3 -4 tablespoons of fresh squeezed lemon juice (depending on preference)
1/2 cup flat-leaf Italian parsley (lightly packed)
1/2 cup cilantro (lightly packed)
2 -3 teaspoons paprika
1 teaspoon ground cumin
1 -3 garlic clove (depending on preference)
1/4 teaspoon salt
5 tablespoons olive oil (to make it lower calorie I use less olive oil and more lemon juice)

Steps:

  • In a food processor, combine all ingredients (except salmon and ½ the olive oil) and blend.
  • Drizzle in the remaining olive oil while blending until desired consistency is obtained.
  • Add more of any ingredient to suit your taste.
  • Place salmon in a baking dish and coat with 2/3 of the mixture on both sides (reserve 1/3 for later). Let marinade in refrigerator for up to an hour.
  • Place on grill and cook for 6 to 10 minutes.
  • When the salmon in no longer opaque remove from the grill and place on a serving platter.
  • Brush the salmon with the remaining mixture.
  • Serve with couscous or rice.

Nutrition Facts : Calories 534.8, Fat 28.2, SaturatedFat 4.1, Cholesterol 165.4, Sodium 373.1, Carbohydrate 3.5, Fiber 1.4, Sugar 0.6, Protein 64.4

MOROCCAN BAKED SALMON WITH PRESERVED CHERMOULA



Moroccan Baked Salmon With Preserved Chermoula image

Salmon baked in foil parcels with one of the most popular marinades... Chermoula. serve with steamed new potatoes, chopped preserved lemons and black olives.

Provided by Wild Thyme Flour

Categories     One Dish Meal

Time 40m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 14

4 salmon fillets, skinned
8 teaspoons butter
1/2 teaspoon crushed dried chili
3 garlic cloves (finely chopped)
1/4 preserved lemon (chopped)
4 tablespoons chopped fresh coriander leaves (chopped)
4 tablespoons chopped fresh parsley (chopped)
generous pinch saffron
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon honey (optional)
salt & freshly ground black pepper

Steps:

  • mix the chermoula ingredients with 2 tbsp water in a shallow dish , large enough to hold the salmon in a single layer. Coat the fish with the marinade and rub in well with your fingers.
  • Cover and leave to marinade for at least 2 hours.
  • Cut 4 pieces of foil large enough to hold the salmon . Place a salmon in each piece of foil and spoon over remaining marinade.
  • Top each piece with 2 tsp butter, a pinch of chillies and season with salt and pepper.
  • Fold the foil over to form 4 parcels . Place on a baking sheet and allow to sit at room temperature for 15 minutes. in the meantime preheat oven to 220 degrees C.
  • Bake in the oven for 20 minutes. Serve with potatoes or maybe cous cous.

Nutrition Facts : Calories 504, Fat 25.4, SaturatedFat 7.5, Cholesterol 185.5, Sodium 270.4, Carbohydrate 2, Fiber 0.4, Sugar 0.3, Protein 63.9

ROAST PORK LOIN WITH CHERMOULA



Roast Pork Loin with Chermoula image

This is a simple way to cook a beautiful, flavorful holiday roast. I like to finish my pork loin with chermoula, a North African-inspired vinaigrette that's just a bit lighter than the usual pan gravy.

Provided by Seamus Mullen

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 18

2 1/2 pounds pork loin
Salt
1 sprig thyme
1 sprig rosemary
Sage leaves
2 cloves garlic
2 tablespoons olive oil, plus more as needed
1 tablespoon peppercorns
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon fennel seeds
2 tablespoons sumac
2 tablespoons Aleppo pepper
Zest and juice of 1 lemon
Sea salt
1 cup extra-virgin olive oil
1 cup cilantro
1 cup parsley

Steps:

  • Preheat oven to 325 degrees F. For the pork loin: Season generously with salt on all sides. Roughly chop thyme, rosemary leaves, sage, and garlic together so that they're combined. Set aside. Truss the pork loin for even cooking: Take five feet of butcher's twine; tie the twine around one end of the loin with a square knot, leaving the twine long on one end. Pass the twine under the loin about a half-inch down and bring it all the way around; tuck and tighten the string, closing the loop. Repeat until the entire pork loin is trussed. At the end, tie the two loose ends of the string together. Rub the herb/garlic mixture all over the pork.
  • Slowly heat a shallow roasting pan over low heat. When pan is preheated, add 2 tablespoons olive oil and raise heat to medium. When the oil is hot and shimmering, add the pork loin, fat side down, and roll it around to sear on all sides, 1-2 minutes per side. Add more oil as necessary. Place in the oven for 40 minutes, until a thermometer registers about 138 F in the thickest part of the meat.
  • For the chermoula vinaigrette: Heat a dry pan over medium-high heat and add the peppercorn, coriander, cumin, and fennel seed. Toast the spices, shaking the pan to avoid burning, about 2 minutes. When the spices are fragrant, remove from heat and place in a food processor along with sumac, Aleppo pepper, lemon zest and juice, salt, and olive oil. Pulse to combine; consistency should be loose but still a bit crunchy with spices. Set aside.
  • Check pork after 40 minutes to see that it registers about 138 degrees F; increase oven temperature to 425 F. Place the pork back in the oven and cook another 5 minutes.
  • Pork is done when a thermometer registers 145 degrees F (the temperature will continue to rise to about 150 F as it rests). Meanwhile, finish the chermoula by coarsely chopping cilantro and parsley and adding it to the vinaigrette. Pour the pan drippings from the pork into the vinaigrette and stir to combine. After the pork has rested and come to temperature, cut the twine off and slice. Serve with chermoula vinaigrette on top.

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