Salmon Chermoula

Salmon_Chermoula.jpg

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

  1. 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.

  2. Place the salmon in a baking dish and pour the remaining chermoula sauce over the filets to marinate, cover and refrigerate for 30 minutes.

  3. 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.