Chermoula-topped salmon

Source: Healthy Food Guide

Serves 4


1 tablespoon olive oil
3 teaspoons moroccan spice mix
1 garlic clove, chopped
2 large tomatoes, chopped

2 tablespoons coriander, chopped l red onion, diced

Juice and zest of 2 lemons

4 x 80g salmon fillets

2 sweet potatoes (600g), scrubbed
cooking oil spray
1/2 teaspoon chilli flakes

4 cups baby spinach

1 red onion, diced
1 celery stalk, diced
4 tablespoons fresh orange juice
2 yellow nectarines, sliced


1. Combine olive oil, 2 teaspoons of the moroccan spice, garlic, tomato, coriander, and juice and zest of 1 lemon in a medium bowl to make the chermoula. Season with cracked black pepper and set aside.
2. Mix remaining spice, lemon juice and lemon zest in a small bowl. Brush mixture onto the salmon fillets and set aside,
3. Cut sweet potato into wedges. Bring a large saucepan of water to the boil. Add potato and cook for 5 minutes, or until almost tender, then drain and place on a heated grill pan or barbecue hotplate. Spray potato with cooking oil and sprinkle with chilli flakes. Cook, turning once and spraying with cooking oil again, for l0 minutes, or until potato is crisp and golden.
4. Put all the salad ingredients in a large salad bowl and toss to combine. Grill reserved salmon in pan or on hotplate for 2 minutes per side, or until cooked to your liking. Top
fillets with a little chermoula, and serve with wedges, salad and a side of remaining chermoula.




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