Moroccan Baked Salmon With Preserved Chermoula

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
YIELD: 4 fillets
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
  • 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.
  • 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.
  • Bake in the oven for 20 minutes. Serve with potatoes or maybe cous cous.
Advertisement