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.
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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.
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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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Chermoula Salmon
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.
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