I love the montly delivery of spices from Piquant Post. Each month I find new recipes and new spices that fill my kitchen with wonderful scents. I love to be adventurous in the kitchen and my family enjoys seeing the new dishes.
One of our new favorites is Chermoula Salmon, it was so good! This 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 delightful meal.
A bit about Piquant Post:
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Each month their chefs send you inspiration from around the globe. They deliver a variety of recipes using mouthwatering flavors from around the world and a cooking lesson to expand your knowledge.
Why Use Their Spices?
No fillers, preservatives, or sugar. They ditch the bad stuff and almost never include salt, so you can take control of your food and eat healthier.
No more buying expensive spices that you never use again. Their box contains enough herbs and spices to make each recipe so you don’t have to run around searching for exotic spices.
I hate when I have to search for a spice for a recipe and have a jar sitting in my cabinet that sometimes goes bad before I can use it all. The spices from Piquant Post are more than enough for the recipe and extra. I have found that I can make a couple dishes with each packet.
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I've given memberships as gifts to my kids and friends and they love it. It also gives us something to talk about and compare recipes. This month Piquant Post is offering us special reader discount.
Chermoula Salmon
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 Piquant Post Chermoula Spice OR Chermolula Spice Mix 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.
2For recipes, substitutions and other notes: piquantpost.com
recipe 1848
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.
For recipes, substitutions and other notes: piquantpost.com
recipe 1848
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.
For recipes, substitutions and other notes: piquantpost.com
recipe 1848
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This looks and sounds delicious
I made it this weekend and it is soooo good.