Chermoula Salmon


Chermoula Salmon

CategoryDifficultyIntermediate
Yields4 Servings
Prep Time15 minsCook Time8 minsTotal Time23 mins


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)



1

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.

2

For recipes, substitutions and other notes: piquantpost.com

recipe 1848

 

Ingredients

 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)

Directions

1

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.

2

For recipes, substitutions and other notes: piquantpost.com

recipe 1848

Piquant Post's Chermoula Salmon

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