Chermoula Salmon Recipe
This delightful salmon recipe teaches the technique of pan-basting for faster cooking and achieving a crispy layer on juicy fish. Serve over a bed of lightly dressed mixed greens or grains with plenty of lemon on the side for an easy but flavorful meal.
Is Salmon Healthy?
Salmon is an oily fish, but full of important oils that are healthy like omega-3 fatty acids, Vitamin D, and a lot of protein. Salmon is heart-healthy and full of happy B-12 vitamins that not only help you to stay awake but to also feel happier!Â
A serving of salmon — 3 to 4 ounces — is about 200 calories. It’s very low in saturated fat and a good source of protein. It’s also bursting in potassium and other nutrients like iron.
Fun Topping Ideas:
- Corn chips
- Jalapenos
- Celery
- Crispy Onion Straws
- Corn Relish
- Olives
- Avocado chunks
- Rice
- Fresh steamed or roasted vegetables
- Salad
- Corn Salad
Chermoula Salmon
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The great folks at Piquant Post have shared this amazing recipe with us. We hope you will give them a look. I LOVE giving their boxes as gifts.
Originating from North Africa, Chermoula is a flavor-packed marinade and condiment typically served with grilled or fried fish. Traditionally made by hand-grinding fresh herbs like cilantro and parsley together with garlic, preserved lemon and spices, the resulting pungent sauce can be spooned on fish as a marinade before cooking and also served table side as a lovely condiment.
We've done the hard work up-front by curating classic Moroccan spices and fresh-dried herbs to create a Chermoula spice blend that can be used directly as a rub or as a base for a more authentic Chermoula-herb sauce. Paprika, cumin, garlic, and cayenne pepper provide classic earthy-spicy-savory notes that you need in any Chermoula sauce, while the cilantro and parsley provide the herbaceous base. The flavors are punctuated by subtle, cooling spearmint and a citrus note from lemon peel.
This recipe for a Moroccan inspired pan-seared salmon teaches you the technique of pan-basting for faster cooking and for achieving a crispy layer on juicy fish. Serve over a bed of lightly dressed mixed greens or grains with plenty of lemon on the side. See the digital recipe for a link to a recipe to make the authentic Chermoula herb sauce.
1.5 lbs salmon filets, skin on & portioned into 4 pieces 2 tbsp Chermoula Spice 3 tbsp extra virgin olive oil divided 1 tbsp lemon juice (~1/2 lemon, reserve other half of lemon for wedges) 1/4 tsp kosher salt zest from 1/2 lemon 2 tbsp of chopped cilantro (optional)
1Step 1: Pat salmon dry with a paper towel to absorb moisture. Mix Chermoula spice, salt, lemon juice and 2 Tbsp oil in a small bowl.
Step 2: Spread mixture over flesh of salmon (not the skin). Let sit for 10 mins to marinate.
Step 3: Heat a large non-stick or cast-iron pan on MedHigh. When pan is hot add 1 TBSP oil and turn down heat to Med. Sear the fish skin-side down. Using a spoon, periodically baste the salmon for 3-4 mins using the oil in the pan (tipping the pan to gather oil if needed).
Step 4: Carefully flip the salmon using a spatula to skin-side up. Cook for 2 more mins. Remove salmon from heat and serve over lightly dressed mixed greens. Garnish salmon with cilantro, lemon zest, and lemon wedges.
Step 1: Pat salmon dry with a paper towel to absorb moisture. Mix Chermoula spice, salt, lemon juice and 2 Tbsp oil in a small bowl.
Step 2: Spread mixture over flesh of salmon (not the skin). Let sit for 10 mins to marinate.
Step 3: Heat a large non-stick or cast-iron pan on MedHigh. When pan is hot add 1 TBSP oil and turn down heat to Med. Sear the fish skin-side down. Using a spoon, periodically baste the salmon for 3-4 mins using the oil in the pan (tipping the pan to gather oil if needed).
Step 4: Carefully flip the salmon using a spatula to skin-side up. Cook for 2 more mins. Remove salmon from heat and serve over lightly dressed mixed greens. Garnish salmon with cilantro, lemon zest, and lemon wedges.
Ingredients
Directions
Step 1: Pat salmon dry with a paper towel to absorb moisture. Mix Chermoula spice, salt, lemon juice and 2 Tbsp oil in a small bowl.
Step 2: Spread mixture over flesh of salmon (not the skin). Let sit for 10 mins to marinate.
Step 3: Heat a large non-stick or cast-iron pan on MedHigh. When pan is hot add 1 TBSP oil and turn down heat to Med. Sear the fish skin-side down. Using a spoon, periodically baste the salmon for 3-4 mins using the oil in the pan (tipping the pan to gather oil if needed).
Step 4: Carefully flip the salmon using a spatula to skin-side up. Cook for 2 more mins. Remove salmon from heat and serve over lightly dressed mixed greens. Garnish salmon with cilantro, lemon zest, and lemon wedges.
This looks and sounds delicious
I made it this weekend and it is soooo good.
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