Best Moroccan Baked Salmon With Preserved Chermoula Recipes

MOROCCAN BAKED SALMON WITH PRESERVED CHERMOULA

Moroccan Baked Salmon With Preserved Chermoula image

Salmon baked in foil parcels with one of the most popular marinades... Chermoula. serve with steamed new potatoes, chopped preserved lemons and black olives.

Provided by Wild Thyme Flour

Categories One Dish Meal

Time 40m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 14

Ingredients

4 salmon fillets, skinned
8 teaspoons butter
1/2 teaspoon crushed dried chili
3 garlic cloves (finely chopped)
1/4 preserved lemon (chopped)
4 tablespoons chopped fresh coriander leaves (chopped)
4 tablespoons chopped fresh parsley (chopped)
generous pinch saffron
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon honey (optional)
salt & freshly ground black pepper

Steps:

mix the chermoula ingredients with 2 tbsp water in a shallow dish , large enough to hold the salmon in a single layer. Coat the fish with the marinade and rub in well with your fingers.
Cover and leave to marinade for at least 2 hours.
Cut 4 pieces of foil large enough to hold the salmon . Place a salmon in each piece of foil and spoon over remaining marinade.
Top each piece with 2 tsp butter, a pinch of chillies and season with salt and pepper.
Fold the foil over to form 4 parcels . Place on a baking sheet and allow to sit at room temperature for 15 minutes. in the meantime preheat oven to 220 degrees C.
Bake in the oven for 20 minutes. Serve with potatoes or maybe cous cous.

Nutrition Facts : Calories 504, Fat 25.4, SaturatedFat 7.5, Cholesterol 185.5, Sodium 270.4, Carbohydrate 2, Fiber 0.4, Sugar 0.3, Protein 63.9

CHERMOULA (MOROCCAN MARINADE)

Chermoula (Moroccan Marinade) image

Chermoula is a highly flavoured Moroccan marinade, that is the life saver of boring fish. There are hundreds of chermoula recipes, all different: every Moroccan cook book you pick up will contain at least three versions. It is worth trying several and ending up with a hybrid of your own. This is my favourite version. Chermoula marinated fish can be grilled, barbequed, baked or pan fried, which ever suits the fish of your choice. Pan fried salmon steaks are good, cod fillets cut into chunks and marinated are great barbequed. Makes enough marinade for fish for 4.

Provided by English_Rose

Categories Moroccan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 garlic cloves, chopped
1 -2 teaspoon ground cumin
1 pinch saffron thread
4 tablespoons olive oil
1 lemon, juice of
1 small red chili pepper, seeded and chopped
1 teaspoon salt
1 bunch fresh cilantro, finely chopped

Steps:

Place the garlic, cumin, saffron, olive oil, lemon juice, chili and salt in a mortar and pound with a pestle. Or alternatively put all the above in a food processor and whiz until finely chopped, I have little baby processor which makes this a doddle.
Add the fresh cilantro and mix in or give an additional quick whiz to combine.
Spread the mixture over the fish of your choice and leave to marinade for at least 15 minutes.

MOROCCAN SALMON

Moroccan Salmon image

This recipe is from the October 2006 issue of Cooking Light magazine. the magazine describe it as, " Peppers, tangy lemon slices, and heady spices come together in this simple dish that yields tender fish and vegetables in a flavourful sauce. Serve in bowls over couscous or basmati rice to soak up the tasty juices."

Provided by Debi9400

Categories Moroccan

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup fresh parsley, chopped
2 teaspoons olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/4 teaspoon black pepper, freshly ground
2 garlic cloves, minced
24 ounces salmon fillets, boneless skinless
cooking spray
1 lemon
1 1/2 cups red bell peppers, thinly sliced
1 1/2 cups green bell peppers, thinly sliced
2 tablespoons water
1 large plum tomato, cut crosswise into 1/4 inch thick slices

Steps:

Preheat oven to 400°F.
Combine first 10 ingredients in a large bowl. Add salmon, turning to coat. Cover and let stand 15 minutes. Remove salmon, reserving marinade. Place salmon in a 13x9 inch baking dish coated with cooking spray.
Cut lemon in half lengthwise; cut 1 lemon half crosswise into 1/8 inch thick slices. Reserve remaining lemon half for another use.
Add the lemon slices, red and green bell pepper slices, 2 Tbsp of water and tomato slices to marinade; stir gently to coat. Arrange lemon mixture in an even layer over salmon; cover with foil.
Bake at 400°F oven for 20 minutes or until fish flakes easily when tested with a fork.
Place 1 fillet on each of 4 plates over rice. Top each serving with about 1/2 cup lemon mixture and drizzle each serving with about 2 1/2 Tbsp pan juices.

Nutrition Facts : Calories 256.4, Fat 8.6, SaturatedFat 1.4, Cholesterol 87.5, Sodium 412.9, Carbohydrate 10.9, Fiber 3.9, Sugar 4.3, Protein 35.5

MOROCCAN CHERMOULA MARINADE

Moroccan Chermoula Marinade image

Chermoula is an ancient, but fashionable marinade, which varies in ingredient content from one Moroccan kitchen to the next.

Provided by DailyInspiration

Categories Moroccan

Time 15m

Yield 150 ml.

Number Of Ingredients 11

Ingredients

1 tablespoon cumin seed
1 tablespoon coriander seed
2 teaspoons ground cinnamon (or a 10cm stick cinnamon)
3 garlic cloves, chopped
6 parsley sprigs, finely chopped (thick sprigs)
6 coriander sprigs, finely chopped (cilantro, thick sprigs)
2 teaspoons ground sumac (or zest of 1 large lemon)
1 tablespoon mild paprika
2 tablespoons honey
3 tablespoons light olive oil
1 teaspoon fresh ground black pepper

Steps:

Heat a frying pan and dry-fry the cumin and coriander seeds with the cinnamon until aromatic. Grind with a pestle and mortar, or in a spice grinder. Then either put all the ingredients in a blender and whiz them up, or pummel the whole lot in the pestle and mortar, adding one ingredient at a time in the above order. Keeps well, refrigerated for a week.