Best Smoky Chermoula Salmon Recipes

SALMON WITH CHERMOULA SAUCE AND COUSCOUS

Salmon with Chermoula Sauce and Couscous image

What better way to use up cilantro and parsley in the fridge, than making a spiced and flavorful herbaceous sauce! This Moroccan sauce gets paired with earthy spices like cumin and coriander, making it an easy go-to coating and marinade for many proteins. In this recipe, it's pulsed in a food processor and gets spooned over salmon filets. This chermoula also calls for adding juice of lemon and the zest, but you can try it with preserved lemons for a nice relish.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup packed fresh cilantro
1/4 cup packed fresh parsley leaves, plus 2 tablespoons chopped
2 cloves garlic
2 teaspoons ground cumin
2 teaspoons ground coriander
Finely grated zest and juice of 1 lemon, plus wedges for serving
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 small zucchini, finely chopped
2 teaspoons spicy harissa sauce (such as Mina)
1 cup couscous
4 5-ounce salmon fillets (about 1 inch thick)

Steps:

Make the chermoula: Combine the cilantro, 1/4 cup parsley leaves, the garlic, 1 teaspoon cumin, 1 teaspoon coriander and the lemon zest and juice in a food processor. Pulse until finely chopped. While the machine is running, slowly drizzle in 1/4 cup olive oil and process until smooth. Season with salt and pepper.
Meanwhile, heat a saucepan over medium-high heat. Add 1 tablespoon olive oil and the zucchini and cook, stirring, until crisp-tender, 1 minute. Add the harissa, 1 1/4 cups water and a big pinch of salt and bring to a boil. Stir in the couscous, then cover, remove from the heat and wait 5 minutes; fluff with a fork. Stir in the 2 tablespoons chopped parsley; season with salt.
Season the salmon with the remaining 1 teaspoon each cumin and coriander and a few pinches each of salt and pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until browned, 3 to 4 minutes per side. Divide among plates and top with the chermoula. Serve with the couscous and lemon wedges.

Nutrition Facts : Calories 510, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 66 milligrams, Sodium 457 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Sugar 1 grams, Protein 35 grams

SALMON WITH CHERMOULA

Salmon With Chermoula image

This recipe is originally from Williams-Sonoma cook book, "Essentials of Mediterranean Cooking". The Chermoula herb blend is so delicious; it is a blend of cilantro, parsley, garlic, lemon, cumin, and paprika. It has such a deliciously bright and fresh flavor. This recipe could be good with any type of fish but I especially like it with the Salmon.

Provided by jojackso

Categories Very Low Carbs

Time 20m

Yield 4-6 Fillets, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 -6 salmon fillets (about 6 oz each)
3 -4 tablespoons of fresh squeezed lemon juice (depending on preference)
1/2 cup flat-leaf Italian parsley (lightly packed)
1/2 cup cilantro (lightly packed)
2 -3 teaspoons paprika
1 teaspoon ground cumin
1 -3 garlic clove (depending on preference)
1/4 teaspoon salt
5 tablespoons olive oil (to make it lower calorie I use less olive oil and more lemon juice)

Steps:

In a food processor, combine all ingredients (except salmon and ½ the olive oil) and blend.
Drizzle in the remaining olive oil while blending until desired consistency is obtained.
Add more of any ingredient to suit your taste.
Place salmon in a baking dish and coat with 2/3 of the mixture on both sides (reserve 1/3 for later). Let marinade in refrigerator for up to an hour.
Place on grill and cook for 6 to 10 minutes.
When the salmon in no longer opaque remove from the grill and place on a serving platter.
Brush the salmon with the remaining mixture.
Serve with couscous or rice.

Nutrition Facts : Calories 534.8, Fat 28.2, SaturatedFat 4.1, Cholesterol 165.4, Sodium 373.1, Carbohydrate 3.5, Fiber 1.4, Sugar 0.6, Protein 64.4