Chermoula Salmon with Roasted Red Pepper Grains
Chermoula is a North African marinade and relish packed full of herbs, spices and citrus and I absolutely love it. It has featured on this blog before in my Moroccan Meatball recipe but here I used it to transform simple salmon fillets into juicy, succulent flavour sensations…
Served alongside a mixture of grains (I used giant quinoa and wheat berries), seasoned with fresh mint leaves, zingy lemon, indulgent olive oil and charred, roasted red peppers, this is truly a satisfying and flavourful meal. The salmon is baked covered in foil so that the skin crisps up underneath but the flesh almost steams in the chermoula marinade so that it flakes apart beautifully.
For the grains:
2 red peppers
salt and pepper
Preheat the oven to 220°C/ fan200°C/gas 7. Place the red peppers on a baking tray and roast for 20-25 minutes. Seal in a food bag or in a bowl covered with cling film and leave to cool, then remove and discard the skin, stalks and seeds and chop the flesh into small pieces. Set aside. Increase the oven temperature to 230°C/fan210°C/gas 8.
Meanwhile, put all the chermoula ingredients into a mini food processor and blend to a smooth paste. Line a baking tray with a sheet of baking paper. Season the skinned side of each salmon fillet with salt and pepper and then spread with some of the chermoula. Place chermoula-side down on the baking tray, season once more and spread with the remaining chermoula.
Cover the tray tightly with foil and bake the fish in the oven for 12 minutes. Then leave to rest while you prepare the grains.
Cook the grains according to packet instructions then tip into a bowl with the chopped red peppers and mint. Drizzle of the oil and squeeze over the lemon juice then season well and mix together until well combined.
Spoon the grains onto 4 warmed plates and place the salmon alongside. Spoon over the cooking juices from the baking tray and serve.
Served alongside a mixture of grains (I used giant quinoa and wheat berries), seasoned with fresh mint leaves, zingy lemon, indulgent olive oil and charred, roasted red peppers, this is truly a satisfying and flavourful meal. The salmon is baked covered in foil so that the skin crisps up underneath but the flesh almost steams in the chermoula marinade so that it flakes apart beautifully.
Chermoula Salmon with Roasted Red Pepper Grains
Serves 4
4 salmon fillets
For the chermoula:
2 small garlic cloves, chopped
1 tsp ground cumin
1 tsp coriander seeds
1 tsp paprika
1 heaped tsp harissa paste
Juice of ½ lemon
Small bunch of fresh parsley, roughly chopped
Small bunch of fresh mint leaves, roughly chopped
2 tbsp olive oil
¼ tsp salt
2 red peppers
2 x packets of microwavable grains
1 tbsp extra-virgin olive oil
Juice of ½ lemon
2 tbsp chopped fresh mintsalt and pepper
Preheat the oven to 220°C/ fan200°C/gas 7. Place the red peppers on a baking tray and roast for 20-25 minutes. Seal in a food bag or in a bowl covered with cling film and leave to cool, then remove and discard the skin, stalks and seeds and chop the flesh into small pieces. Set aside. Increase the oven temperature to 230°C/fan210°C/gas 8.
Meanwhile, put all the chermoula ingredients into a mini food processor and blend to a smooth paste. Line a baking tray with a sheet of baking paper. Season the skinned side of each salmon fillet with salt and pepper and then spread with some of the chermoula. Place chermoula-side down on the baking tray, season once more and spread with the remaining chermoula.
Cover the tray tightly with foil and bake the fish in the oven for 12 minutes. Then leave to rest while you prepare the grains.
Cook the grains according to packet instructions then tip into a bowl with the chopped red peppers and mint. Drizzle of the oil and squeeze over the lemon juice then season well and mix together until well combined.
Spoon the grains onto 4 warmed plates and place the salmon alongside. Spoon over the cooking juices from the baking tray and serve.
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