Moroccan Baked Salmon With Preserved Chermoula

Salmon baked in foil parcels with one of the most popular marinades... Chermoula. serve with steamed new potatoes, chopped preserved lemons and black olives.

• Ready In: 40 mins
• Serves: 4
• Yields: 4 fillets

Ingredients

• 4  salmon fillets, skinned
• 8  teaspoons butter
• 1⁄2 teaspoon  crushed  dried chili

• chermoula

• 3  garlic cloves (finely chopped)
• 1⁄4 preserved lemon (chopped)
• 4  tablespoons  chopped fresh coriander leaves (chopped)
• 4  tablespoons  chopped fresh parsley (chopped)
•  generous pinch saffron
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon cayenne pepper
• 2  tablespoons olive oil
• 2  tablespoons lemon juice
• 1  teaspoon honey (optional)
•  salt & freshly ground black pepper

Directions

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.
3. Cut 4 pieces of foil large enough to hold the salmon . Place a salmon in each piece of foil and spoon over remaining marinade.
4. Top each piece with 2 tsp butter, a pinch of chillies and season with salt and pepper.
5. 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.
6. Bake in the oven for 20 minutes. Serve with potatoes or maybe cous cous.