Side of salmon with chermoulla, preserved lemon and herbs
1
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
Go heavy on the herbs when making this main. The fresh herbs plus lemon equals a flavour explosion!
Ingredients
Fresh coriander
¾ cup(s)
Fresh mint
¾ cup(s)
Fresh flat-leaf parsley
¾ cup(s)
Garlic
2 clove(s), crushed
Fresh red chilli
1 whole, deseeded, chopped
Ground cumin
2 tsp
Lemon juice
2 tbs
Olive oil
1 tbs
Salmon, skin on
1000 g, (1kg side)
Preserved lemon
40 g, (2 pieces), rinsed, thinly sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
Transfer the fish to a large serving platter. Top with herb mixture to serve.
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