By: Co+op, stronger together
Recipe Information
Total Time: 50 minutes; 20 minutes active
Servings: 4
Chermoula is a sauce featured in North African cuisine, usually used to accompany fish. Its bright and spicy flavor is a perfect accent for salmon. Coincidentally, our Meat department has a great deal on salmon right now. Frozen salmon filets are $3 off, so you have a great excuse to try this new recipe.
Ingredients
1/3 cup plain yogurt
2 tablespoons olive oil
1 lemon, zest and juice
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1 clove garlic, peeled and minced
1 jalapeño, stem and seeds removed, minced
1 1/2 teaspoons ground cumin
Pinch each of salt and black pepper
1 pound skin-on salmon filet, cut into 4 even pieces
Preparation
In a mixing bowl, stir together all of the ingredients except the salmon. Cover and refrigerate ½ cup of the chermoula sauce to serve with the finished salmon.
Place the salmon in a baking dish and pour the remaining chermoula sauce over the filets to marinate, cover and refrigerate for 30 minutes.
Heat an oiled grill or a skillet over medium-high heat. Remove the salmon from the marinade and place on the grill, skin side down. Cook the salmon for 4 to 5 minutes, flip gently and cook another few minutes until the fish reaches desired doneness. Remove from heat and serve with the remaining chermoula sauce.
Serving Suggestion
Accompanied by a wild rice blend studded with slivered almonds, this North African-inspired salmon dish is a bright and colorful main dish. Just add a wedge or two of lemon on the side.
Serving Suggestion
Accompanied by a wild rice blend studded with slivered almonds, this North African-inspired salmon dish is a bright and colorful main dish. Just add a wedge or two of lemon on the side.