| Cook Time | 30 minutes |
| Passive Time | 15 minutes |
| Servings |
4
|
Ingredients
Shopping list
- 2 lbs salmon filet
- 1 bunch cilantro leaves, washed
- 1/4 cup lemon juice
You might have
- 2-3 cloves garlic peeled
- 2-3 tbsp olive oil
- salt
- pepper optional
Culinary Spice Kit
- 1 pouch [1] Chermoula Spices paprika, cumin
- 1 pouch [2] Chermoula Spices cayenne
Ingredients
Shopping list
You might have
Culinary Spice Kit
|
|
Instructions
Chermoula
- In a small FOOD PROCESSOR, finely chop cilantro leaves, garlic, Chermoula Spices [1], 3 tbsp water, and lemon juice.
- Add 1 tbsp olive oil and blend to a smooth paste.
- Season to taste with salt, Chermoula Spices [2], and pepper (optional).
Salmon
- Cover the bottom of a BAKING DISH that fits the whole salmon with a thin layer of olive oil.
- Place the salmon fillets (skin-side down) on the oil and spread the chermoula on top of the salmon until evenly coated. Cover with aluminum foil, and let it marinade until the oven is heated.
- Preheat the oven to 400F.
- Place the BAKING DISH in the oven for about 15 minutes until the fish is cooked, depending on the size of the fillet. Cut a large fillet in portion sizes if you want to stay within the 15 minutes.
Enjoy
- Serve with Moroccan Summer Salad and fresh bread.