Yellow chermoula salmon recipe
Chermoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking with a rich herby taste. Serve with chilli flakes for a hint of warm spice or without for a family friendly...
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Cooking tools:
- Food processor
- Dish
- Oven
- Aluminum foil
- Serving platter
- Serving bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Refrigerator
- Spoon
- Tongs
- Spatula
Ingredients
- 1 salmon fillet, skin on is essential, weighing about 500g/1lb 2oz
- 3 cups fresh coriander (cilantro) roughly chopped
- 1 cup fresh flat leaf parsley roughly chopped
- 6 to 8 cloves garlic peeled and roughly chopped
- 1 tsp salt
- 1 tbsp ground cumin
- 1 tbsp sweet paprika, - powder or paste
- 1/4 cup extra virgin olive oil
- 5 tbsp of freshly squeezed lemon juice
- 1 tsp ground turmeric
- 2 tbsp water
- Coriander leaves
- Chilli flakes
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