Chermoula is a marinade used on the southern coast of the Mediterranean (Morocco, Tunisia, Algeria) to flavor fish and seafood (and sometimes meat or vegetables).
1 large salmon fillet , skin-on is essential, weighing about 1lb 2oz
For the marinade:
4 garlic cloves
bunch fresh coriander, roughly chopped, plus extra to serve
1/2 Tbsp Coriander Seeds
1 Tbsp Powdered Cumin
1 Tbsp Smoked Paprika
1/2 tsp Cayenne Pepper
4 Tbsp Olive Oil
juice 1 lemon
pinch Saffron strands
1 red chili , de-seeded and chopped, to garnish
Gently tip all the marinade ingredients into a food processor and pulse until the mixture makes a rough paste. Place the salmon in a long, shallow dish and rub the spicy marinade all over the filet. Allow to marinate for at least 1 hr, or as long as overnight in the fridge.
Pre-heat the grill. Take a length of aluminum foil that is longer than the salmon, and fashion it into a strip, sitting the salmon on top, skin-side down. Using the ends of the foil strip, carefully lift the fish onto the bars of the grill – if you use a kettle-style barbecue, put the lid back on to keep the temperature constant. Grill the fish, on the foil, for about 15 mins, or until it is just cooked through. Using the foil, gingerly transfer the salmon onto a serving platter, and garnish with additional coriander and the chopped red chilli.
Serve the fish by pulling bits of the fish away, but leave the skin behind.