Description
To truly appreciate this meal, it helps to understand what makes its components so special. At its core, this dish is a masterclass in contrasting textures and harmonizing flavors. The star of the show is the seafood itself, which undergoes a dramatic transformation thanks to a thick, herb-heavy marinade. Instead of relying on heavy cream or excessive butter for flavor, this preparation uses the brightness of fresh plants and warm spices to cut through the natural richness of the fish.
Ingredients
Scale
For the Chermoula Salmon
- 4 salmon fillets (about 6 oz / 170 g each)
- 2 tbsp olive oil
- ½ cup fresh cilantro, chopped
- ¼ cup fresh parsley, chopped
- 3 garlic cloves, minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp chili flakes (optional)
- ¾ tsp salt
- ¼ tsp black pepper
For the Herbed Couscous
- 1½ cups couscous
- 1½ cups vegetable or chicken broth
- 2 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
- 2 tbsp fresh mint, chopped
- ½ cup diced cucumber
- ¼ cup sliced almonds (optional)
Instructions
- Prepare the chermoula:
In a bowl, mix olive oil, cilantro, parsley, garlic, lemon juice, lemon zest, cumin, smoked paprika, coriander, chili flakes, salt, and pepper. - Marinate the salmon:
Coat the salmon fillets with half of the chermoula mixture. Let them marinate for 15–30 minutes. - Cook the salmon:
- Heat oven to 400°F (200°C).
- Place salmon on a lined baking tray and bake for 12–15 minutes until cooked through and flaky.
- Spoon the remaining chermoula over the cooked salmon.
- Make the couscous:
- Bring broth, olive oil, and salt to a boil.
- Stir in couscous, cover, and remove from heat.
- Let sit for 5 minutes, then fluff with a fork.
- Mix in lemon juice, herbs, cucumber, pepper, and almonds.
- Serve:
Plate the herbed couscous with the chermoula salmon on top. Garnish with extra herbs and lemon wedges.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 salmon fillet with couscous
- Calories: 520 kcal
Keywords: moroccan salmon with couscous, herb crusted salmon with grain, north african salmon dinner