Side of salmon with chermoulla, preserved lemon and herbs
Fresh flat-leaf parsley
2 clove(s), crushed
Fresh red chilli
1 whole, deseeded, chopped
Salmon, skin on
1000 g, (1kg side)
40 g, (2 pieces), rinsed, thinly sliced
1 x 3 second spray(s)
- Place ½ cup each of the coriander, mint and parsley in a food processor with the garlic, chilli and cumin. Process until finely chopped. Add the lemon juice and oil and process until the mixture forms a thick paste. Add 1–2 tablespoons of hot water to thin, if necessary. season with salt and pepper.
- Preheat oven to 220°c. cut 2 large pieces of foil (twice the length of the fish). Place the foil, slightly overlapping, on a clean work surface. Lightly spray with oil. Place the fish, skin-side down, in the centre of the foil. Spread the herb mixture evenly over the top of the fish. Fold in the edges of the foil and seal to form a parcel. Place on a large baking tray.
- Roast the fish for 20–25 minutes or until it is cooked to your liking. meanwhile, combine the remaining coriander, mint and parsley and the preserved lemon in a medium bowl.
- Transfer the fish to a large serving platter. Top with herb mixture to serve.