Smoky chermoula salmon

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• Annabel lawrence

  15 July 2011

  Annabel lawrence commented on this recipe

  Have made this a couple of time - it is delicious!

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• Helensfolder

  16 July 2011

  Helensfolder commented on this recipe

  Did this cooked in the oven, as British weather wasn't up to BBQ!! It was lovely, left it marinading overnight and the salmon was wonderfully moist when cooked. Served it with the suggested tomato and red onion salad, and also a butternut squash and puy lentil salad I also found on the GF site. A very easy but extremely pleasing birthday lunch!

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• Anthony

  16 August 2011

  Anthony commented on this recipe

  For me the marinade did not brown on the top as shown by the picture. Very tasty and moist. I will grill the top for the last few minutes next time.

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• Andrea

  26 May 2012

  Andrea rated and commented on this recipe

  

  Absolutely delicious - completely recommend - absolute piece of cake to make - my 9 year old made the marinade, and we used ground coriander instead of seeds, to avoid 'crunchy bits'! Incredibly moist (although I did check it with a thermometer!) and just the right amount of kick from the cayenne - make sure you use sweet smoked paprika, and not hot though, as I think it might be a bit too spicy with hot! Has a really lovely smoky taste when done on a kettle BBQ with the lid down - yum!!

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• Meurig

  27 May 2012

  Meurig rated and commented on this recipe

  

  Tried it with the whole side of a salmon. Cooked it on a hot open BBQ and it was top notch..

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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

Super 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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