Salmon shermoula

Salmon shermoula

The Chermoula is a preparation used in Moroccan and Tunisian cuisine. The mixture  is made of paprika , garlic, parsley, cumin and olive oil. The misture is used in the majority of fish dishes, ether fried, stuffed, baked or even for tagine preparation. In Morocco, it is served with lentils or chicken. In Tunisia , it included raisins and cooked onions, olive oil and spices . The charmoula is served with salted fish is a special dish of the region of Sfax in Tunisia.


For 4 people
Preparation 30 minutes , cooling 1 hour, 10 to 15 minutes baking

1 clove of garlic
10 mint leaves
1 bunch of fresh coriander
1 teaspoon coriander seed
1 tsp coffee powder cumin
½ teaspoon paprika
1 pinch of saffron
1 teaspoon harissa
1 lemon juice
3 tablespoons olive oil
4 salmon steaks

1- Put all ingredients ( except salmon ) in a blender . Turn the mixer two to three minutes until the dough is smooth ;
2 - Brush pavers salmon with the mixture and cover with clingfilm . Marinate for 1 hour in the refrigerator ;

3 -Put the salmon in a dish lined with aluminum foil with marinade. Bake 10 to 15 minutes at 180 degrees Celsius ;
4 - Serve salmon with red onion salad , cilantro with olive oil and lemon.

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