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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe is originally from Williams-Sonoma cook book, Essentials of Mediterranean Cooking . The Chermoula herb blend is so delicious; it is a blend of cilantro, parsley, garlic, lemon, cumin, and paprika. It has such a deliciously bright and fresh flavor. This recipe could be good with any type of fish but I especially like it with the Salmon. Ingredients:
4 -6 salmon fillets (about 6 oz each) |
3 -4 tablespoons of fresh squeezed lemon juice (depending on preference) |
1/2 cup flat-leaf italian parsley (lightly packed) |
1/2 cup cilantro (lightly packed) |
2 -3 teaspoons paprika |
1 teaspoon ground cumin |
1 -3 garlic clove (depending on preference) |
1/4 teaspoon salt |
5 tablespoons olive oil (to make it lower calorie i use less olive oil and more lemon juice) |
Directions:
1. In a food processor, combine all ingredients (except salmon and 1/2 the olive oil) and blend.
2. Drizzle in the remaining olive oil while blending until desired consistency is obtained.
3. Add more of any ingredient to suit your taste.
4. Place salmon in a baking dish and coat with 2/3 of the mixture on both sides (reserve 1/3 for later). Let marinade in refrigerator for up to an hour.
5. Place on grill and cook for 6 to 10 minutes.
6. When the salmon in no longer opaque remove from the grill and place on a serving platter.
7. Brush the salmon with the remaining mixture.
8. Serve with couscous or rice.
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