Grilled Salmon with Charmoula

Name: Grilled Salmon with Charmoula
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 0 teaspoons cayenne; 79 milliliters chopped fresh cilantro; 3 cloves garlic, peeled and minced; 2 teaspoons ground coriander; 1 Tbsp ground cumin; 118 milliliters lemon juice; 10 servings Lemon wedges; 59 milliliters olive oil; 2 Tbsps paprika (Hungarian or Spanish if possible); 1 teaspoons pepper; 2 red bell peppers (1 lb. total); 1 fillet whole boned salmon fillet with skin (3 1/2 to 4 lb.); 1 teaspoons salt; 907 grams green or yellow zucchini

Grilled Salmon with Charmoulan is a gluten free, dairy free, and primal recipe with 10 servings. One portion of this dish contains roughly 5g of protein, 7g of fat, and a total of 108 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up ground cumin, cilantro, ground coriander, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

For charmoula, in a bowl, mix lemon juice, olive oil, cilantro, paprika, cumin, coriander, cayenne, garlic, salt, and pepper.

Ingredients you will need

Lemon Juice

Coriander

Olive Oil

Cilantro

Ground Cayenne Pepper

Paprika

Garlic

Pepper

Cumin

Salt

Equipment you will use

Bowl

Rinse zucchini and trim off ends; cut into 1-inch lengths. Rinse, stem, and seed bell peppers; cut into 1-inch squares. In a bowl, mix the vegetables with 2/3 cup charmoula. Thread onto metal or soaked wooden skewers, alternating zucchini and peppers.

Ingredients you will need

Bell Pepper

Vegetable

Zucchini

Peppers

Equipment you will use

Wooden Skewers

Bowl

Rinse salmon and pat dry. With tweezers or needlenose pliers, remove and discard pin bones.

Ingredients you will need

Salmon

Lay a double sheet of heavy-duty foil slightly larger than salmon on a 12- by 15-inch baking sheet. Set fish, skin side down, on foil. Trim foil to within about an inch around fillet; fold edges over, then up, to form a slight rim.

Ingredients you will need

Salmon

Fish

Equipment you will use

Baking Sheet

Aluminum Foil

Spread remaining charmoula evenly over salmon.

Ingredients you will need

Salmon

Spread

Prepare barbecue: If using gas, turn all burners to high and close lid for 10 minutes, then adjust burners for indirect cooking (no heat down the center) and keep on high. If using charcoal, mound and ignite 60 briquets on the firegrate of a barbecue with a lid. When they're dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of firegrate. Set a drip pan on the grate between coals. Set grill in place.

Equipment you will use

Grill

Frying Pan

Slide salmon on foil off baking sheet onto grill, not directly over heat. Set vegetable skewers directly over heat. Cover barbecue. Cook vegetables, turning once, until they are browned and tender when pierced, 10 to 15 minutes total.

Ingredients you will need

Vegetable

Salmon

Equipment you will use

Baking Sheet

Skewers

Grill

Aluminum Foil

Remove from grill, cover barbecue again, and continue cooking fish until opaque but still moist-looking in center of thickest part (cut to test), 20 to 30 minutes total.

Ingredients you will need

Fish

Equipment you will use

Grill

Slide a large, rimless baking sheet or several wide spatulas under foil and fish to transfer to a platter or board. Tuck edges of foil under fish. Set vegetable skewers alongside and garnish with lemon wedges.

Ingredients you will need

Lemon Wedge

Vegetable

Fish

Equipment you will use

Baking Sheet

Spatula

Skewers

Aluminum Foil

Equipment

Ingredients

Servings:

0teaspoons

cayenne 79milliliters

chopped fresh cilantro 3cloves

garlic, peeled and minced 2teaspoons

ground coriander 1Tbsp

ground cumin 118milliliters

lemon juice 10servings

Lemon wedges 59milliliters

olive oil 2Tbsps

paprika (Hungarian or Spanish if possible)1teaspoons

pepper 2

red bell peppers (1 lb. total)1fillet

whole boned salmon fillet with skin (3 1/2 to 4 lb.)1teaspoons

salt 907grams

green or yellow zucchini

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 62 dollars per bottle.