Salmon Chermoula

Summary

Yield
Servings
SourceStrongerTogether.coop
Prep time40 minutes
Cooking time10 minutes
Total time50 minutes

Description

Accompanied by a wild rice blend studded with slivered almonds, this North African-inspired salmon dish is a bright and colorful main dish. Just add a wedge or two of lemon on the side.

Ingredients

1/3 cup
yogurt, plain
2 tablespoons
olive oil
1  
lemon (zest and juice)
1/2 cup
parsley, fresh (chopped)
1 clove
garlic (peeled and minced)
1  
pepper, jalapeño (stem and seeds removed, minced)
1 1/2 teaspoon
cumin, ground
  pinch
salt
  pinch
black pepper
1 pound
salmon (skin-on filet, cut into 4 even pieces)

Instructions

In a mixing bowl, stir together all of the ingredients except the salmon. Cover and refrigerate ½ cup of the chermoula sauce to serve with the finished salmon.

Place the salmon in a baking dish and pour the remaining chermoula sauce over the filets to marinate, cover and refrigerate for 30 minutes.

Heat an oiled grill or a skillet over medium-high heat. Remove the salmon from the marinade and place on the grill, skin side down. Cook the salmon for 4 to 5 minutes, flip gently and cook another few minutes until the fish reaches desired doneness. Remove from heat and serve with the remaining chermoula sauce.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.