Smoky chermoula salmon

Smoky chermoula salmon

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal356
fat26g
saturates4g
carbs4g
sugars0g
fibre0g
protein27g
low insalt0.16g
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Ingredients

  • 1 salmon fillet , skin on is essential, weighing about 500g/1lb 2oz

For the marinade

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2011

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    Overall rating

    Rating: 5 out of 5.6 ratings

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