Chermoula salmon

• porsi: 4

Bahan-bahan

Small handful of coriander

Small handful of fresh flat-leaf parsley

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp salt

3 garlic cloves, chopped

1 tsp smoked paprika

1 tsp chilli powder

Juice of 1/2 a lemon

100mI olive oil

4 x 170g salmon fillets

To serve:

Couscous

Green vegetables

Lemon wedges

Petunjuk

1 Whizz the coriander and parsley in a food processor until finely chopped.

2 Add the coriander and cumin to the food processor and pulse to combine.

3 Stir in the salt, garlic, smoked paprika and chilli powder

4 Transfer to a small bowl and stir in the lemon juice and olive oil. Add additional olive oil or salt, if desired.

5 Place the chermoula in a sealable plastic bag with the salmon fillets and seal. Refrigerate for a minimum of two hours, then remove

the salmon and allow to come to room temperature for 20-25 minutes.

6 Grill or pan-fry the salmon fillets until cooked throughout, then serve with couscous, green vegetables and emon wedges.