Serious Eats: Recipes

Dinner Tonight: Salmon Charmoula

[Photograph: Blake Royer]

Parsley, cilantro, cumin, paprika, garlic—these are the basics of what might be my new favorite sauce. Charmoula is a difficult thing to pin down, as different countries, from Tunisia to Morocco, claim their own versions, but I think of it as a simple variation on pesto or salsa verde with the earthy undertones of North African spices. This particular recipe comes a cookbook called Yolele! Recipes from the Heart of Senegal.

Painted on a roasted piece of salmon with the addition of chopped green olives, it's dramatically flavored and incredibly delicious. The salmon is roasted over high for a few minutes in a pouch of aluminum foil—this seems to steam the flavors into the fish—then unfolded to let the moisture evaporate and concentrate the juices. The cumin and paprika added a deep, aromatic flavor that makes it special.

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