Salmon Chermoula

Ingredients

Instructions

1. 1

   Pat the salmon dry with kitchen paper. Finely chop the coriander and parsley, grate the garlic, and in a shallow dish mix the coriander, parsley, garlic, cumin, paprika, lemon zest, lemon juice, olive oil, salt, and black pepper into a loose paste. This herb paste should be thick enough to cling to the fish but still spreadable.

2. 2

   Rub the chermoula all over the salmon, concentrating on the flesh side and lightly coating the skin side. Leave to marinate for 10 minutes at room temperature while you heat a grill pan or outdoor grill over medium-high heat. For beginner-friendly cooking, avoid a very high heat, which can burn the herbs before the salmon cooks through.

3. 3

   Brush the hot grill pan or grill grates lightly with the remaining olive oil. Place the salmon skin-side down and cook for 5-6 minutes without moving it, so the skin releases naturally and the fish cooks mostly from below. If using a grill pan, press very gently for the first 20 seconds to help the skin make full contact.

4. 4

   Turn the salmon carefully and cook for 2-4 minutes on the flesh side, depending on thickness, until the center is just opaque and flakes easily with gentle pressure. A thermometer inserted into the thickest part should read about 52-55°C for moist salmon; carryover heat will finish it.

5. 5

   Transfer the salmon to plates and rest for 2 minutes so the juices settle. Serve immediately with lemon wedges for squeezing over at the table.

Nutrition per serving

Notes

• •If you prefer, this can be cooked under a hot grill/broiler instead of on a grill pan; place the salmon on a lightly oiled tray and cook until just opaque.
• •Do not marinate much longer than 15-20 minutes, as the lemon juice can start to cure the surface of the fish.
• •Good beginner sides include couscous, roasted carrots, or a tomato and cucumber salad.

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