Smoky chermoula salmon

Name: Smoky chermoula salmon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 57 grams salmon fillet, skin on is essential, weighing about 500g 1lb; 4 garlic cloves; 1 bunch coriander, roughly chopped, plus extra to serve; 1 Tbsps coriander seed; 1 Tbsp powdered cumin; 1 Tbsp smoked paprika; 1 teaspoons cayenne pepper; 4 Tbsps olive oil; 1 juice lemon; 1 pinch pinch saffron strands; 1 red chilli, deseeded and chopped, to serve

Smoky chermoula salmon requires roughly 45 minutes from start to finish. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 168 calories, 4g of protein, and 16g of fat. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. A mixture of salmon fillet, juice of lemon, paprika, and a handful of other ingredients are all it takes to make this recipe so scrumptious. If you like this recipe, you might also like recipes such as Salmon With Chermoula Marinade, Smoky Salmon Blts, and Smoky Salmon Chowder.

Instructions

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.

Ingredients you will need

Dry Seasoning Rub

Salmon

Equipment you will use

Food Processor

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.

Ingredients you will need

Coriander

Chili Pepper

Salmon

Fish

Equipment you will use

Aluminum Foil

Let everyone pull bits of the fish away, but leave the skin behind.

Ingredients you will need

Fish

Serve with a simple tomato, red onion and cumin seed salad.

Ingredients you will need

Cumin Seeds

Red Onion

Tomato

Equipment

Food Processor

Aluminum Foil

Ingredients

Servings:

57grams

salmon fillet, skin on is essential, weighing about 500g 1lb 4

garlic cloves 1bunch

coriander, roughly chopped, plus extra to serve 1Tbsps

coriander seed 1Tbsp

powdered cumin 1Tbsp

smoked paprika 1teaspoons

cayenne pepper 4Tbsps

olive oil 1

juice lemon 1pinch

pinch saffron strands 1

red chilli, deseeded and chopped, to serve

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. 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. One wine you could try is Foley Johnson Carneros Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 23 dollars.