Smoky Chermoula Salmon

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

• Cooking Time Prep 30 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  356

• Protein

  27g

• Carbs

  4g

• Fat

  26g

• Saturates

  4g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.16g

Ingredients

• 1 salmon fillet, skin on is essential, weighing about 500g/1lb 2oz
• For the marinade
• 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

Directions

1. 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.
2. 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.

Categories: Barbecue