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Salmon Skewers with Chermoula

Source of Recipe

From "It's All Easy" by Gwyneth Paltrow


Recipe Introduction

"Chermoula is a wonderfully complex North African sauce made with toasted cumin seeds, fresh parsley and cilantro, and lots of lemon and garlic. Delicious poured over any grilled meat, fish, or veggies, I find it complements salmon particularly well. In this recipe, it does double-duty as both marinade and sauce. Ask for a center-cut piece of salmon—you want the whole piece to be about 1 inch thick."

List of Ingredients

â—¦ 2 pounds salmon, skin and bones removed
â—¦ 1 teaspoon cumin seeds, quickly toasted in a dry sauté pan until fragrant
â—¦ 1 cup roughly chopped fresh parsley leaves
â—¦ 1 cup roughly chopped fresh cilantro leaves
â—¦ 1 clove garlic, very finely minced
â—¦ Zest and juice of ½ lemon
â—¦ A pinch of chili flakes
â—¦ A pinch of salt
â—¦ â…“ cup olive oil
â—¦ 3 tablespoons whole milk yogurt


Recipe

Soak eight wooden skewers in water for 20 minutes.

Cut the salmon into generous 1-inch pieces and place in a bowl or baking dish.

To make the chermoula, in a blender, combine all the remaining ingredients except the yogurt and blend for 1 minute, or until smooth. Pour half the chermoula over the salmon, add a generous pinch of salt, and mix well. Allow the mixture to marinate for at least 10 minutes or up to overnight in the fridge.

Combine the remaining chermoula with the yogurt and store in the fridge until ready to serve.

When ready to cook, divide the salmon pieces evenly among the skewers and heat a grill or grill pan over medium-high heat. Grill the salmon for 5 minutes on each side, or until the pieces are all nicely browned and cooked through. Serve the skewers with the chermoula-yogurt sauce.

Serves 4