Salmon with Chermoula

For a while I worked catering parties, huge gala affairs for hundreds of guests. At one point I became known for whole salmon which I stuffed with aromatics then wrapped in foil and baked to tenderness. The creatures were served cold, decorated with slices of lemon and tomato, cucumber and olives; I remember some of their faces with much the same pleasure as I remember the faces of long-ago acquaintances. To season the fish I used the standard flavourings - lemon, herbs, etc - but one of my