Salmon With Chermoula Recipes
ROAST SIDE OF SALMON WITH CHERMOULA
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
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
MOROCCAN BAKED SALMON WITH PRESERVED CHERMOULA
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
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
SALMON WITH CHERMOULA
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
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
SMOKY CHERMOULA SALMON
Heart healthy and a good source of omega-3, chermoula will make an exotic addition to this barbecued fish
Provided by Good Food team
Categories Buffet, Dinner, Supper
Time 45m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 356 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 27 grams protein, Sodium 0.16 milligram of sodium
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WEEKNIGHT BROILED SALMON WITH CHERMOULA HERB CRUST
2015-10-28 Instructions. Prepare the Chermoula Paste: In a medium bowl, combine the finely chopped cilantro, pressed garlic, lemon zest, lemon juice, …
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- Prepare the Chermoula Paste: In a medium bowl, combine the finely chopped cilantro, pressed garlic, lemon zest, lemon juice, and chopped capers with a fork until a smooth pesto-like paste forms.
- Preheat the oven broiler to high and place the oven rack about 5-6 inches below the flame. Line a sheet pan with aluminum foil. Pat the salmon dry with a paper towel on both sides and place skin-side down on the center of the sheet pan. Season the salmon with salt and freshly ground black pepper. Spoon the chermoula paste on top of the salmon and using your spoon or hands, spread it into an even thick layer, so that it is coats the entire surface of the salmon.
- Broil the salmon for 8 to 10 minutes (depending on the thickness of your piece of salmon, this time will vary) or until it flakes easily with a fork (I prefer to cook my salmon, especially when it is of such high quality, so that it is still slightly pink in the very center – medium well – but cook it according to your own preference!).
- Using a sharp knife, slice and serve the salmon. Garnish with chopped cilantro and lemon wedges or slices.
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- Pat salmon dry with a paper towel to absorb moisture. Mix Chermoula spice, salt, lemon juice and 2 Tbsp oil in a small bowl.
- Heat a large non-stick or cast-iron pan on Med-High. When pan is hot add 1 TBSP oil and turn down heat to Med. Sear the fish skin-side down. Using a spoon, periodically baste the salmon for 3-4 mins using the oil in the pan (tipping the pan to gather oil if needed).
- Carefully flip the salmon using a spatula to skin-side up. Cook for 2 more mins. Remove salmon from heat and serve over lightly dressed mixed greens. Garnish salmon with cilantro, lemon zest, pomegranate arils, and lemon wedges.
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