Grilled Salmon with Chermoula

Name: Grilled Salmon with Chermoula
Yield: 4–6 Servings
Cuisine: African
Ingredients: ⅓ cup (⅓ oz/10 g) fresh flat-leaf parsley; 3 Tbsp fresh lemon juice; 1 clove garlic, coarsely chopped; 1½ tsp Spanish smoked paprika; 1 Tbsp minced preserved lemon; Salt; 4–6 salmon fillets, about 6 oz (185 g) each; 5 Tbsp (3 fl oz/80 ml) olive oil; ¾ tsp ground cumin; ⅓ cup (⅓ oz/10 g) fresh cilantro

Preparation info

4–6
Servings

Difficulty
Medium

Appears in

Cooking with Spice

By Jennifer Newens

Published 2013

About

Chermoula is a classic spice-and-herb sauce from Morocco and surrounding countries that is often used as a marinade and sauce for seafood. This version has a Spanish influence, complementing cumin’s slightly smoky taste with smoked paprika. For a full meal, serve with steamed couscous.

Ingredients

3 Tbsp fresh lemon juice
⅓ cup (⅓ oz/10

Africa
Morocco
Fish course
Pescatarian
Mediterranean
North Africa
Gluten-free
Spicy

Method

In a mortar, combine lemon juice, parsley, cilantro, preserved lemon, paprika, cumin, garlic, and ¼ teaspoon salt. Using a pestle, and working in a circular motion, grind the ingredients together to a thick paste. This can take a few minutes. Slowly drizzle in oil while stirring constantly with pestl