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)

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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.

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For recipes, substitutions and other notes: piquantpost.com

recipe 1848