Baked salmon with preserved lemon chermoula

Name: Baked salmon with preserved lemon chermoula
Yield: Serves 4
Cuisine: Australia
Ingredients: 4 teaspoons extra-virgin olive oil; 2 bunches spinach, stalks removed; 4 X 125 g/4 oz salmon fillets, taken from thickest part of fish (see Note); 4 X 125 g/4 oz salmon fillets, taken from thickest part of fish (see Note); 150 ml/5 fl oz Chermoula with Preserved Lemon; pinch of freshly grated nutmeg; ½ teaspoon freshly ground black pepper; ½ teaspoon sea salt; 50 g/1½ oz unsalted butter

Preparation info

Serves
4

Difficulty
Complex

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

150 ml/5 fl oz Chermoula with Preserved Lemon
4 X 125 g/

Australian
Oceania
Australia
Fish course
Pescatarian
Gluten-free

Method

Prepare 4 sheets of baking paper and 4 sheets of foil, each 20 cm/8 in square. On each piece of baking paper, spread 4 teaspoons chermoula and lay a salmon fillet on top. Spread ano