Entrees

Salmon Chermoula

StrongerTogether.coop

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.

Prep Time

40 minutes

Cook Time

10 minutes

Yield

4 Servings

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 teaspoons 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.