Middle Eastern Roasted Salmon with Red Chermoula and Fattoush
Chermoula is a marinade used in Algerian, Libyan, Moroccan and Tunisian cooking that pairs beautifully with delicate and flavorful salmon. Served a Paleo twist on a classic Middle-Eastern Salad - Fattoush.
Nutrition Per Portion
- Calories
682
- Carbs
34.1g
- Fat
48.3g
- Fibre
13.8g
- Protein
34.5g
- Sugar
17.5g
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Salmon Fillet
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Tomatoes
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Fresh Coriander
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Fresh Parsley
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Fresh Mint
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Olive Oil
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Lettuce Romain
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Raddish
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Cucumber
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Pomegranate Seeds
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Red Onion
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Lemon
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Sumac
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Sweet Paprika/Barakhat Mix
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Salmon Fillet |
Tomatoes |
Fresh Coriander |
Fresh Parsley |
Fresh Mint |
Olive Oil |
|
Lettuce Romain |
Raddish |
Cucumber |
Pomegranate Seeds |
Red Onion |
Lemon |
|
Sumac |
Sweet Paprika/Barakhat Mix |
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Step 1
Preheat the oven to 180°C (356°F). Prepare your ingredients: chop the tomato and the lettuce, finely chop the coriander, parsley and mint, finely slice the radish and red onion, chop the cucumber, and juice half a lemon.
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Step 2
Heat half of the olive oil in a saucepan over high heat. Add half the tomato, half of the parsley, and all of the coriander. Sauté until the tomato has softened. Season with salt, pepper and your choice of sweet paprika or Barakhat spice mix. Remove the mixture from the heat and set it aside.
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Step 3
Toss together the radish, the remaining tomato, lettuce, pomegranate, cucumber, mint, remaining parsley and red onion in a salad bowl.
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Step 4
Mix together the lemon juice, sumac and remaining olive oil to make a dressing in a small bowl.
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Step 5
Heat the remaining olive oil in a frying pan over high heat. Add the salmon, skin side down, and sear until the skin is crisp. Turn the salmon and sear the other side until it's golden.
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Step 6
Transfer the salmon to the preheated oven and roast it for about 6-8 minutes, or until done to your liking.
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Step 7
Remove the salmon from the oven and place it atop the salad. Top the salmon with the sautéed tomato, coriander and parsley mixture (the red tomato chermoula) and drizzle with the lemon sumac dressing.
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Step 8
Season the salad with salt to taste and serve. Enjoy your meal!
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Ingredients
Salmon Fillet
Tomatoes
chopped
Fresh Coriander
chopped
Fresh Parsley
chopped
Fresh Mint
Olive Oil
3 tablespoons per person
Lettuce Romain
chopped
Raddish
finely sliced
Cucumber
chopped
Pomegranate Seeds
Red Onion
finely sliced
Lemon
juiced 1/4 lemon juiced per person
Sumac
Sweet Paprika/Barakhat Mix
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Reviews (5)
Pierina Guerra Verified
Maria Odell Verified
Pierina Guerra Verified
Delicious meal, the salad was really easy to make, I just added a bit of pomegranate molases and the flavor was better!
Aleya Al Hammadi
very easy to make. loved it
James Prigmore Verified