Salmon with Charmoula
A light, satisfying salmon dish with a deep, aromatic flavoursome sauce that makes it special – a very complimentary combination!  For this recipe I used Sockeye Salmon that was kindly gifted to me by Bradley’s https://bradleysfish.com/ check out their wonderful selection of seafood that is delivered to your door (they deliver throughout the UK) use the code Victoria-15 at check out for a 15% discount.  
Servings: 4 yield(s)
Prep Time: 135 mins
Cook Time: 20 mins
Total Time: 155 mins
Ingredients
    For the Charmoula
  • 4 cloves garlic (peeled)
  • 20 g fresh coriander
  • 20 g fresh flat leaf parsley
  • 60 ml lemon juice (freshly squeezed)
  • 1 pinch salt
  • 1 1/2 tsp paprika
  • 3/4 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 125 ml extra virgin olive oil
    • For the salmon
  • 4 x 185 g Sockeye salmon or salmon fillets
  • seasonal vegetables & cous cous (to serve)
Instructions
  1. To make the charmoula, place all the charmoula ingredients into a food processor and blend until you have smooth paste. Measure out 3 tbsp of the sauce and reserve. Put the remaining sauce into a serving bowl, cover and refrigerate.
  2. Put the salmon on a platter and rub both sides of the salmon with the 3 tbsp of sauce. Cover with cling film and refrigerate for at least 2 hours.
  3. Preheat the oven to 190°C/170°C Fan/375°F/Gas Mark 5.
  4. Remove the salmon and the sauce from the fridge and let stand at room temperature for 20 minutes.
  5. Wrap the salmon in foil and fully seal and place onto an oven tray. Place in the oven and cook for 15-20 minutes. In the meantime prepare the seasonal vegetables and cous cous.
  6. Remove the salmon from the oven and plate with the vegetables and cous cous and top each fillet with a generous spoonful of charmoula. Enjoy!