Smoky chermoula salmon
Heart healthy and a good source of omega-3, chermoula will make an exotic addition to this barbecued fish
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 15 mins
plus marinatingSuper healthy, Heart healthy
- 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.
- 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.
PER SERVING
356 kcalories, protein 27g, carbohydrate 4g, fat 26 g, saturated fat 4g, fibre 0g, salt 0.16 g
Recipe from Good Food magazine, August 2011.
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http://www.bbcgoodfood.com/recipes/1511682/
http://www.bbcgoodfood.com/recipes/1511682/
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Ingredients
- 1 salmon fillet , skin on is essential, weighing about 500g/1lb 2oz
FOR THE MARINADE
- 4 garlic cloves
- bunch coriander , roughly chopped, plus extra to serve
- ½ tbsp coriander seeds
- 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
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 15 mins
plus marinatingSuper healthy, Heart healthy
Ingredients
- 1 salmon fillet , skin on is essential, weighing about 500g/1lb 2oz
FOR THE MARINADE
- 4 garlic cloves
- bunch coriander , roughly chopped, plus extra to serve
- ½ tbsp coriander seeds
- 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
PER SERVING
356 kcalories, protein 27g, carbohydrate 4g, fat 26 g, saturated fat 4g, fibre 0g, salt 0.16 g
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15 July 2011
Annabel lawrence commented on this recipe
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16 July 2011
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16 August 2011
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