Moroccan Baked Salmon with Preserved Chermoula

Name: Moroccan Baked Salmon with Preserved Chermoula
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 4 salmon fillets; 8 tsp butter; 0.5 tsp crushed dried chili; 3 garlic cloves; 0.25 preserved lemon; 4 tbsp chopped fresh coriander leaves; 4 tbsp chopped fresh parsley; generous pinch saffron; 0.5 tsp paprika; 0.25 tsp cayenne pepper; 2 tbsp olive oil; 2 tbsp lemon juice; 1 tsp honey; salt & freshly ground black pepper

Salmon, preserved lemon and honey baked in the oven and spiced with chilli and saffron. Serve with potatoes or maybe cous cous.

40 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 20 min · 40 min total
Difficulty: medium

1
Mix the chermoula ingredients with 2 tbsp water in a shallow dish, large enough to hold the salmon in a single layer. Coat the fish with the marinade and rub in well with your fingers.
2
Cover and leave to marinade for at least 2 hours. Cut 4 pieces of foil large enough to hold the salmon. Place a salmon in each piece of foil and spoon over remaining marinade.
120 min
3
Top each piece with 2 tsp butter, a pinch of chillies and season with salt and pepper. Fold the foil over to form 4 parcels. Place on a baking sheet and allow to sit at room temperature for 15 minutes. in the meantime preheat oven to 220 degrees C.
15 min
4
Bake in the oven for 20 minutes. Serve with potatoes or maybe cous cous.
20 min