Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped red onion
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons lemon juice
Special Equipment Needed:
- Food processor or blender
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. In a food processor or blender, combine parsley, cilantro, mint, red onion, garlic, cumin, paprika, cayenne pepper, salt, black pepper, olive oil, and lemon juice. Pulse until a smooth paste forms.
3. Place salmon fillets on a baking sheet lined with parchment paper.
4. Spread the chermoula paste evenly over the top of each salmon fillet.
5. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 23g
Protein: 34g
Carbohydrates: 4g
Fiber: 1g
Sugar: 1g
Sodium: 370mg
Substitutions for ingredients:
- If you don't have fresh herbs, you can use dried herbs instead. Use 1 tablespoon of each dried herb in place of 1/2 cup of fresh herbs.
- If you don't have red onion, you can use yellow onion or shallots instead.
- If you don't have lemon juice, you can use lime juice or white wine vinegar instead.
Variations:
- You can use this chermoula paste on other types of fish, such as cod or halibut.
- You can also use it as a marinade for chicken or lamb.
Tips and Tricks:
- Make sure to spread the chermoula paste evenly over the salmon fillets to ensure even cooking.
- If you have leftover chermoula paste, you can store it in an airtight container in the refrigerator for up to 1 week.
Storage Instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the salmon in a baking dish and cover with foil. Bake at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the salmon on a bed of couscous or quinoa, and garnish with lemon wedges and fresh herbs.
Garnishes:
- Lemon wedges
- Fresh herbs (parsley, cilantro, mint)
Pairings:
- Couscous
- Quinoa
- Roasted vegetables (such as carrots, broccoli, or Brussels sprouts)
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Grilled asparagus
Troubleshooting Advice:
- If the chermoula paste is too thick, you can add a little more olive oil or lemon juice to thin it out.
- If the salmon is not cooked through after 12-15 minutes, you can continue to bake it until it reaches an internal temperature of 145°F.
Food Safety Advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and any surfaces that come into contact with raw salmon to prevent the spread of bacteria.
Food History:
Chermoula is a North African marinade that is typically used on fish or seafood. It is made with a combination of fresh herbs, spices, and citrus juice.
Flavor Profiles:
The chermoula paste is spicy, tangy, and herbaceous, with a hint of smokiness from the paprika.
Serving Suggestions:
Serve the salmon with a side of couscous or quinoa, and a green salad or roasted vegetables.
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Region: Moroccan