Smoky chermoula salmon

30-60 minutes 4 servings 400 kcal or less barbecue barbeque bbq cayenne pepper coriander coriander seed coriander seeds cumin garlic clove garlic cloves good for you healthy lemon lemons mains marinate morocco olive oil red chilli red chillies saffron salmon fillet salmon fillets smoked paprika

N/A

Source

Ingredients

1 salmon fillet , skin on is essential, weighing about 500g/1lb 2oz

4 garlic cloves

bunch coriander , roughly chopped, plus extra to serve

½ tbsp coriander seed

1 tbsp powdered cumin

1 tbsp smoked paprika

½ tsp cayenne pepper

4 tbsp olive oil

juice 1 lemon

pinch saffron strands

1 red chilli , deseeded and chopped, to serve

Method

Tip all the ingredients for the marinade into a food processor and blitz until you have a rough paste. Sit the salmon in a dish and rub the marinade all over the flesh. Leave for 1 hr or overnight in the fridge.

Heat the barbecue and fold a length of foil longer than the fish into a strip and sit the salmon on top, skin-side down. Using the ends of the foil, lift the fish onto the bars of the barbecue – if you have a kettle barbecue, place the lid on. Leave the fish for about 15 mins until it is just cooked through. Using the foil, carefully lift the fish onto a platter and scatter with coriander and chilli. Let everyone pull bits of the fish away, but leave the skin behind. Serve with a simple tomato, red onion and cumin seed salad.