9 February, 2015
Chermoula Salmon
Chermoula Salmon
INGREDIENTS
2 fillets of Salmon with skin on
1 tablespoon of cumin seeds
1 tablespoon of coriander (Gourmet Garden)
1 Birds eye chilli
Pinch of saffron threads (don’t use imitation saffron… its just wrong and has no flavour!)
1/2 bunch of Coriander
1/2 bunch of flat leaf parsley
2 garlic cloves
2 lemon juiced
1/4 cup olive oil
Salt flakes to taste
METHOD
Place all herbs/spices above in a container, but only 1/2 of the lemon juice (add this to taste). I use a hand wand to blend, food processor works just as good, blend for a paste – you can alter the flavours by adding more or less to your desired taste.
Preheat (preferred non stick saucepan) on medium heat. Place salmon fillets on a plate skin side up, rub with a little lemon juice and sprinkle with sea salt flakes. Add a drizzle of olive oil to the pan and place salmon fillets skin side down – it depends on the thickness of the salmon fillet but usually it takes around 5 mins before you should flip, however a better method to judge is that half of the salmon fillet will turn opaque, this is when you flip to the other side. (skin should be crispy). after about 5-10 mins remove from pan and place on plate skin side down. Generously apply chermoula paste over the salmon fillet.
If you have remaining chermoula paste serve on side of plate as people always want more!!
Serve with lemon wedge and steamed asparagus and green beans.
#Original recipe (prior to altering) Sydney Seafood School