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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