Chermoula is a North African spice made from a heady combination of cumin, paprika, chilli, mint and coriander among other things. You can buy chermoula as a spice or paste from delis, middle eastern stores or spice stores, or be adventurous and make your own! Once you have the spice mix, this dish takes 5 minutes to prepare and cook and looks super impressive and like you spent a lot more time slaving in the kitchen. Be sure to serve it with plenty of fresh lemon.
Chermoula Salmon with Parsley, Fennel and Lemon Salad
4 pieces of salmon, skin off, cut into scallop sized pieces (ask your fishmonger to do this for you)
3 tbspn olive oil plus extra for drizzling
3 heaped teaspoons of chermoula
good pinch sea salt
1 bunch parsley, leaves only
1 fennel or 2 baby fennel thinly slice (a mandolin is ideal for this)
1 tspn baby capers
1-2 lemons cut into wedges
Place the fish, oil, chermoula and salt in a snap lock bag and shake until fish is evenly covered. Leave to marinate for half an hour if you have time. If not, don’t worry. Preheat the grill to 220 degrees. Line a baking tray with foil, and place the fish pieces on it, taking care to separate each piece. Grill the fish for 2-3 minutes, turn pieces over and put back in the grill for 2 minutes. Meanwhile, place the parsley, fennel and capers on a serving plate. Top with cooked fish, drizzle with extra olive oil and squeeze over lemon wedges. Leave lemon wedges on the plate for colour and flavor.