Ingredients
- 4 x 200g Salmon fillets
- For the chermoula:
- 2 small cloves of garlic, chopped
- 1 tbsp. teaspoon ground cumin
- 1 tbsp. ground coriander
- 1/4 tsp. teaspoon paprika
- 1 tbsp. tsp harissa
- 1 pinch of saffron
- 2 tbsp. tablespoon of lemon juice
- 1 small bunch of fresh coriander leaves, chopped
- 1 small bunch of fresh mint leaves, chopped
- 2 tbsp. tablespoon of olive oil
- 1/4 tsp. teaspoon of salt
Preparation
Put all the chermoula ingredients in a food processor and blend to make a smooth paste.
Put the salmon to macerate in the chermoula sauce and cover with cling film and reserve in the refrigerator. Let it macerate for 30 minutes in the refrigerator.
Preheat the oven to 220°C.
Line a baking sheet with a sheet of parchment paper. Place the salmon on the plate and pour the remaining chermoula over it.
Cover the tray tightly with aluminum foil and bake the fish in the oven for 1 minute.
Remove the salmon from the oven and discard the foil. Serve the salmon topped with cooking juices and with minted couscous.
source: la-cuisine-marocaine.com
