Chermoula Salmon


Another simple salmon recipe: just slather salmon with chermoula–a pesto-like Moroccan marinade–and roast until done (in my toaster oven, this takes 20 minutes at 425 degrees, but your mileage may vary).

Here is the recipe for the chermoula:

You could use all parsley instead of cilantro if you hate cilantro.
1 tsp. cumin seed (or 1 tsp ground cumin)
1 clove garlic
3 Tbl. cilantro
3 Tbl. parsley (or half a Swiss chard leaf or a handful of baby spinach–something green to give a nice color)
juice half lemon or 1 lime
1/2 tsp. salt
1/2 tsp. paprika (I used smoked paprika)
1/4-1/2 tsp. green z’chug or a little hot sauce, to taste
3 Tbl. olive oil

Process everything in a small food processor (or grind in a mortar and pestle) until you have a smooth green sauce.

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7 Responses to “Chermoula Salmon”

  1. Leora Says:

    I bet kale would work, too. Sounds yummy. Maybe I will give it a try.

  2. Hannah Says:

    Just my kind of recipe! 🙂

  3. Weekly Review with Musicians | Hannah's Nook Says:

    […] Pragmatic Attic has posted a recipe for: Chermoula Salmon […]

  4. Cold Soups: Smoky Moroccan Red Pepper Soup and Israeli Salad Soup | Pragmatic Attic Says:

    […] This is the recipe I used for my Chermoula Roasted Salmon. Leftovers are good with fish,  roasted vegetables or Middle Eastern Chickpea Burgers (upcoming […]

  5. d kaufman Says:

    made this and it was amazing! thanks for posting

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