Moroccan Baked Salmon With Preserved Chermoula

Name: Moroccan Baked Salmon With Preserved Chermoula
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 fillets, 4 serving(s)
Ingredients: 4 salmon fillets, skinned; 8 teaspoons butter; 1/2 teaspoon crushed dried chili; 3 garlic cloves (finely chopped); 1/4 preserved lemon (chopped); 4 tablespoons chopped fresh coriander leaves (chopped); 4 tablespoons chopped fresh parsley (chopped); generous pinch saffron; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper; 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon honey (optional); salt & freshly ground black pepper

Submitted by Wild Thyme Flour

"Salmon baked in foil parcels with one of the most popular marinades... Chermoula. serve with steamed new potatoes, chopped preserved lemons and black olives."

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Ready In:: 40mins
Ingredients:: 14
Yields:: 4 fillets
Serves:: 4

ingredients

4 salmon fillets, skinned
8 teaspoons butter
¹⁄₂ teaspoon crushed dried chili
chermoula
3 garlic cloves (finely chopped)
¹⁄₄ preserved lemon (chopped)
4 tablespoons chopped fresh coriander leaves (chopped)
4 tablespoons chopped fresh parsley (chopped)
generous pinch saffron
¹⁄₂ teaspoon paprika
¹⁄₄ teaspoon cayenne pepper
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon honey (optional)
salt & freshly ground black pepper

directions

mix the chermoula ingredients with 2 tbsp water in a shallow dish , large enough to hold the salmon in a single layer. Coat the fish with the marinade and rub in well with your fingers.
Cover and leave to marinade for at least 2 hours.
Cut 4 pieces of foil large enough to hold the salmon . Place a salmon in each piece of foil and spoon over remaining marinade.
Top each piece with 2 tsp butter, a pinch of chillies and season with salt and pepper.
Fold the foil over to form 4 parcels . Place on a baking sheet and allow to sit at room temperature for 15 minutes. in the meantime preheat oven to 220 degrees C.
Bake in the oven for 20 minutes. Serve with potatoes or maybe cous cous.

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RECIPE SUBMITTED BY

Wild Thyme Flour

I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees. ( I do pick olives every year) Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <embed src="http://babystrology.com/tickers/baby-ticker-glass.swf?parent=Mommy&year=2010&month=7&day=28&babycount=1" type="application/x-shockwave-flash" wmode="transparent" width="120" height="180"></embed>

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