SALMON STEAKS WITH CHERMOULA RECIPE
Chermoula is a Moroccan seasoning paste wed for marinating food,
especially Dish. I also like using this mixture with whole salmon,
tucking it into the cavity to permeate the flesh with its aroma and
4 garlic cloves, finely chopped
1/2 green chilli, such as Jalapeno, Kenya
or Serrano, finely chopped
3-4 tomatoes, chopped
4 tbsp chopped fresh coriander
4 tbsp chopped fresh
3 tbsp olive oil
Juice of 1/2 lemon
1/2 tsp each ground cumin and curry
Salt, to taste
To make the Chermoula, combine the
garlic, chili, tomatoes, coriander, parsley, 2 tablespoons of olive
oil, the lemon juice, cumin and curry powder. Process until smooth and
season to taste.
Combine the remaining olive oil with half
the Chermoula in a shallow dish. Add the salmon steaks and turn until
well coated. Leave to marinate for 1-3 hours at room temperature.
Light the barbecue or preheat a gas
Cook the salmon steaks over hot coals,
preferably covered, for 8-10 minutes, turning once, until the salmon is
opaque and feels firmish to the touch.
Serve this salmon steaks immediately,
accompanied by the remaining Chermoula.