SMOKY CHERMOULA SALMON

Smoky chermoula salmon image

Heart healthy and a good source of omega-3, chermoula will make an exotic addition to this barbecued fish

Provided by Good Food team

Time 45m

Number Of Ingredients 11

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Ingredients

1 salmon fillet , skin on is essential, weighing about 500g/1lb 2oz
4 garlic cloves
bunch coriander , roughly chopped, plus extra to serve
½ tbsp coriander seed
1 tbsp powdered cumin
1 tbsp smoked paprika
½ tsp cayenne pepper
4 tbsp olive oil
juice 1 lemon
pinch saffron strands
1 red chilli , deseeded and chopped, to serve

Steps:

Tip all the ingredients for the marinade into a food processor and blitz until you have a rough paste. Sit the salmon in a dish and rub the marinade all over the flesh. Leave for 1 hr or overnight in the fridge.
Heat the barbecue and fold a length of foil longer than the fish into a strip and sit the salmon on top, skin-side down. Using the ends of the foil, lift the fish onto the bars of the barbecue - if you have a kettle barbecue, place the lid on. Leave the fish for about 15 mins until it is just cooked through. Using the foil, carefully lift the fish onto a platter and scatter with coriander and chilli. Let everyone pull bits of the fish away, but leave the skin behind. Serve with a simple tomato, red onion and cumin seed salad.

Nutrition Facts : Calories 356 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 27 grams protein, Sodium 0.16 milligram of sodium