SALMON WITH CHERMOULA
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
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
SALMON WITH CHERMOULA SAUCE AND COUSCOUS
What better way to use up cilantro and parsley in the fridge, than making a spiced and flavorful herbaceous sauce! This Moroccan sauce gets paired with earthy spices like cumin and coriander, making it an easy go-to coating and marinade for many proteins. In this recipe, it's pulsed in a food processor and gets spooned over salmon filets. This chermoula also calls for adding juice of lemon and the zest, but you can try it with preserved lemons for a nice relish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the chermoula: Combine the cilantro, 1/4 cup parsley leaves, the garlic, 1 teaspoon cumin, 1 teaspoon coriander and the lemon zest and juice in a food processor. Pulse until finely chopped. While the machine is running, slowly drizzle in 1/4 cup olive oil and process until smooth. Season with salt and pepper.
- Meanwhile, heat a saucepan over medium-high heat. Add 1 tablespoon olive oil and the zucchini and cook, stirring, until crisp-tender, 1 minute. Add the harissa, 1 1/4 cups water and a big pinch of salt and bring to a boil. Stir in the couscous, then cover, remove from the heat and wait 5 minutes; fluff with a fork. Stir in the 2 tablespoons chopped parsley; season with salt.
- Season the salmon with the remaining 1 teaspoon each cumin and coriander and a few pinches each of salt and pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until browned, 3 to 4 minutes per side. Divide among plates and top with the chermoula. Serve with the couscous and lemon wedges.
Nutrition Facts : Calories 510, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 66 milligrams, Sodium 457 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Sugar 1 grams, Protein 35 grams
SPICED ROAST SIDE OF SALMON
Serve salmon with paprika, ginger and honey mustard glaze for an Indian-inspired, original roast
Provided by Roopa Gulati
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a big roasting tin with baking parchment or foil - this helps to prevent the fish from sticking to the tin as it cooks. Brush the salmon skin with oil and place it, skin-side down, on the paper.
- Mix the ground ginger with the paprika, pepper, mustard, honey and 1 tbsp olive oil. Spread it evenly over the fleshy side of the fish.
- Roast, uncovered, for about 20 mins until the salmon is cooked through - check by poking a knife into the fillet and making sure the fish flakes easily.
- Serve directly from the tin, or use a couple of fish slices to carefully lift the salmon onto a big plate. Slice into portions and serve with lemon wedges on the side.
Nutrition Facts : Calories 482 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 51 grams protein, Sodium 0.4 milligram of sodium
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- Preheat the oven broiler to high and place the oven rack about 5-6 inches below the flame. Line a sheet pan with aluminum foil. Pat the salmon dry with a paper towel on both sides and place skin-side down on the center of the sheet pan. Season the salmon with salt and freshly ground black pepper. Spoon the chermoula paste on top of the salmon and using your spoon or hands, spread it into an even thick layer, so that it is coats the entire surface of the salmon.
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