Thursday, September 19, 2013

Grill Marinated Salmon With Chermoula


Chermoula is a blend of spices, fresh herb, garlic, preserve lemon and chili pepper. Recipe will varies from region to region, even every household has their own recipe for chermoula. This versatile spice-herb blend is good for fish, poultry, meat and even vegetables. It can be use either for marinate or to use as a sauce pour on top of grill food. 


Tonight I served this grill salmon  with Za-louk (see recipe below), Harissa, and Spice Couscous with dried fruit


Ingredients:
2  1/2 salmon fillet


for chermoula:
Finely chopped rind of 1 preserved lemon 
2 teaspoon minced garlic
1/2 tsp  red chili pepper
1/2 tsp crushed fennel seed
1 cup chopped parsley
1 tsp paprika
1/4 teaspoon saffron threads
1/3 cup olive oil
juice of 1 lemon


  • Mix all ingredient until well blended, transfer to a tight fitting jar, and place in the refrigerator. Use within a week.

  • Rub the salmon with chermoula, let it marinate in the refrigerator for an hour. Grill the salmon over medium heat. Cook to your doneness!



Za-louk


1 1/2 pounds eggplants


2 tablespoon lemon juice


1 pound tomato, peeled and chopped


3 garlic cloves,finely chopped


1 tablespoon olive oil


4 tablespoon chopped parsley


4 tablespoon chopped cilantro


1/4 cup black olives, to garnish


Dressing:


In a small bowl combine all ingredients below and mix well.


2 tablespoon olive oil


2 lemon juice


1 teaspoon paprika


1/2 teaspoon ground chili pepper


2 teaspoon toasted cumin seed, ground


Salt and pepper



  • Prick the eggplants all over with fork or knife, bake in a preheated oven to 475⁰F for 45 - 55 minutes until really soft and the skin are wrinkled. Cool, peel and drop them in a bowl of water with 2 tablespoon lemon juice to keep the flesh pale.

  • Roughly chop the eggplant, mash a little with fork and place them in a colander to let the juice run out completely.

  • In a medium sauce pan, heat a tablespoon olive oil, add garlic and saute until fragrant. Add the chopped tomato, continue to cook for about 20 minutes until reduce to a thick sauce.

  • Transfer the mashed eggplant into a large salad bowl, add the tomato sauce, chopped parsley, chopped cilantro, and the dressing. Mix gently, taste to see if its need more seasoning.



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