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:
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.
June 2, 2013 at 6:18 am |
I bet kale would work, too. Sounds yummy. Maybe I will give it a try.
June 2, 2013 at 9:14 am |
I made kale pesto recently, and it was great, so I am sure that you could use kale.
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June 2, 2013 at 10:46 am |
Just my kind of recipe! 🙂
June 7, 2013 at 1:39 am |
[…] Pragmatic Attic has posted a recipe for: Chermoula Salmon […]
June 17, 2013 at 10:13 am |
[…] This is the recipe I used for my Chermoula Roasted Salmon. Leftovers are good with fish, roasted vegetables or Middle Eastern Chickpea Burgers (upcoming […]
July 27, 2013 at 10:32 pm |
made this and it was amazing! thanks for posting
July 28, 2013 at 8:49 pm |
So glad to hear that!