Home Mẹo Vặt Trong Nấu Ăn Smoky chermoula salmon

Smoky chermoula salmon

3

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
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tbsp powdered cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tbsp smoked paprika
  • ½ tsp cayenne pepper
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • pinch saffron strands
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 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.

Recipe from Good Food magazine, August 2011