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.
In a mortar, combine lemon juice, parsley, cilantro, preserved lemon, paprika, cumin, garlic, and
Prepare a grill for direct grilling over medium-high heat. Brush and generously oil grill rack.
Place salmon on grill rack directly over hot coals or heating elements. Grill, carefully turning once with a wide spatula, until fish is opaque but still looks moist in center when tested with a knife, 6–10 minutes.
Transfer fish to a warmed platter, brush with reserved herb mixture, and serve right away.
© 2013 All rights reserved. Published by Weldon Owen.