Salmon With Chermoula
- 4 -6 salmon fillets (about 6 oz each)
- 3 -4 tablespoons of fresh squeezed lemon juice (depending on preference)
- 1/2 cup flat-leaf Italian parsley (lightly packed)
- 1/2 cup cilantro (lightly packed)
- 2 -3 teaspoons paprika
- 1 teaspoon ground cumin
- 1 -3 garlic clove (depending on preference)
- 1/4 teaspoon salt
- 5 tablespoons olive oil (to make it lower calorie I use less olive oil and more lemon juice)
- In a food processor, combine all ingredients (except salmon and 1/2 the olive oil) and blend.
- Drizzle in the remaining olive oil while blending until desired consistency is obtained.
- Add more of any ingredient to suit your taste.
- Place salmon in a baking dish and coat with 2/3 of the mixture on both sides (reserve 1/3 for later). Let marinade in refrigerator for up to an hour.
- Place on grill and cook for 6 to 10 minutes.
- When the salmon in no longer opaque remove from the grill and place on a serving platter.
- Brush the salmon with the remaining mixture.
- Serve with couscous or rice.
salmon, flatleaf italian parsley, cilantro, paprika, ground cumin, garlic, salt, olive oil
Taken from www.food.com/recipe/salmon-with-chermoula-394298 (may not work)