Dinner Tonight: Salmon Charmoula Recipe
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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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- Yield:serves 4
- Active time: 20
- Total time:50
- Rated:
Ingredients
- 1/4 cup coarsley chopped cilantro
- 1/4 cup coarsley chopped parsley
- 2 cloves garlic, roughly chopped
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons paprika
- 2 tablespoons ground cumin
- Ground cayenne pepper to taste
- Salt and pepper to taste
- 1/4 cup olive oil
- 4 salmon steaks or fillets
- 1 lemon, peeled and sliced into thin rounds
- 1/2 cup green olives, pitted and roughly chopped
Directions
-
1.
In a small food processor combine cilantro, parsley, garlic, and lemon juice. Process to thoroughly mince garlic and herbs. Add spices and olive oil and process until thoroughly combined into a paste. Season to taste with salt and pepper.
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2.
Season salmon with salt and pepper, and spread half of the charmoula paste onto the fish. Allow to marinate for 20 minutes. In the meantime, preheat oven to 400°F.
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3.
On a baking sheet, lay salmon on aluminum foil and lay lemon slices on top of the fish. Cover with remaining charmoula and add a small amount of water before folding fish up into a pouch. Roast in the oven for 8 minutes, then uncover and continue roasting until fish is cooked through, another 8-10 minutes depending on the thickness of the fish. Serve immediately.
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