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Smoky chermoula salmon

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

  • Prep: 30 mins
    Cook: 15 mins
    Plus marinating
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 356
  • Carbohydrates 4
  • Saturated Fat 4
  • Sugar 0
  • Protein 27
  • Fat 26
  • Fibre 0
  • Salt 0.16

Nutrition per serving

  • Calories 356
  • Carbohydrates 4
  • Saturated Fat 4
  • Sugar 0
  • Protein 27
  • Fat 26
  • Fibre 0
  • Salt 0.16

Ingredients

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

Method

  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.

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