Smoky chermoula salmon

Smoky chermoula salmon

Smoky chermoula salmon

Heart healthy and a good source of omega-3, chermoula will make an exotic addition to this barbecued fish

  • Plus marinating
  • Serves 4
  • Easy

Nutrition per serving

  • Calories 356
  • Carbohydrates 4
  • Saturated Fat 4
  • Sugar 0
  • Protein 27
  • Fat 26
  • Fiber 0
  • Salt 0.16

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

Method

  1. 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.

  2. 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.