Smoky Chermoula Salmon Recipes

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

Time 45m

Number Of Ingredients 11

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 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

Ingredients

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

Ingredients

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

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