Smoky Chermoula Salmon Recipes

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SMOKY CHERMOULA SALMON



Smoky chermoula salmon image

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

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 seed
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

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

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

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