22 November 2010
Baked chermoula salmon with red pepper, lemon and mint couscous ( Xermoula de Salmó acompanyat de couscous amb pebrot vermell, llimona i un toc de menta)
Chermoula is a type of marinade used in some Mediterranean countries in North Africa. This recipe was published in "Delicious Magazine" and I got it through a friend from Denmark....Thank you Trine!
Just with small changes
What you need for 4 people
4 x 175 g pieces of skinned salmon fillet
For the chermoula:
2 small garlic cloves, chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp harissa paste or 1/2 tsp minced red chilli
1 pinch of saffron strands
1 tbsp lemon juice
small bunch of fresh coriander leaves, roughly chopped
small bunch of fresh mint leaves, roughly chopped
3 tbsp olive oil
1/4 tsp salt
For the coucous:
2 red peppers
400 ml fresh chicken stock
275 g couscous
2 tbsp extra virgin olive oil
15 g butter
finely grated zest of 1 small lemon, plus juice of 1/2 lemon
2tbsp chopped fresh mint
Red peppers in the original recipe were done in the oven, like the escalivada. But I suggest doing it in a frying pan with oil, it is similar taste and less work. Up to you.
1. Preheat the oven to 230ºC
2. Put all the chermoula ingredients into a mini food processor and blend to a smooth paste.
3. Cut the red peppers and fry them in a frying pan with oil (be generous)
4. Line a baking tray with a sheet of baking paper. Season the skinned side of each salmon fillet with salt and pepper and then spread with some of the chermoula. Place chermoula-side down on the baking tray, season once more and spread with the remainng chermoula.
5.Cover the tray tightly with foil and bake the fish in the oven for 12 minutes. Meanwhile, bring the chicken stock to the boil in a medium pan. Stir in the couscous, cover and remove from the heat. Leave for 5 minutes, then uncover and fluff up with a fork. Add the oil and butter and stir over a low heat until heated through. Then stir in the roasted red peppers, lemon zest and juice, shopped mint and plenty of seasoning. Add the red peppers previoulsy fried with some of its oil.
6.Remove the salmon from the oven and discard the foil. Spoon the couscous onto 4 warmed plates and place the salmon alongside. Spoon over the cooking juices from the baking tray and serve.
If you prefer, you can cover each portion of salmon individually with a foil (wrap them) in step 4-5, and you will not need the baking paper.
Enjoy! Bon Profit