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
-
Cucumber
-
Pomegranate Seeds
-
Red Onion
-
Lemon
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Sumac
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Sweet Paprika/Barakhat Mix
|
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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0.0 min
Preheat the oven at 180C.
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0.5 min
Chop the tomato.
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2.0 min
Finely chop the coriander, parsley and mint.
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4.5 min
Chop the lettuce.
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6.0 min
Finely slice the raddish.
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7.0 min
Chop the cucumber.
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8.0 min
Peel and finely slice the red onion.
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9.0 min
Halve and juice the lemon.
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10.0 min
In a saucepan heat half of the olive oil over high heat.
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11.5 min
Place half the tomato, half of the parsley and all of the coriander in a saucepan.
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13.0 min
Sautee the tomato until softened. Season with salt, pepper and sweet paprika/barakhat spice mix. Remove from the heat and set aside.
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14.5 min
In a bowl, toss the raddish, remaining tomato, lettuce, pomegranate, cucumber, mint and remaining parsley and red onion.
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16.0 min
In a small bowl, mix together the lemon juice, sumac and olive oil.
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17.0 min
In a frying pan, heat the olive oil over high heat.
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18.5 min
Add the salmon, skin side down, and sear until the skin is crisp.
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20.0 min
Turn the salmon and sear the other side until golden.
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22.0 min
Transfer the salmon to the oven and roast.
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28.0 min
Remove the salmon from the oven and serve atop the salad
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29.0 min
Serve the red tomato chermoula atop the salmon.
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30.0 min
Drizzle the salmon with the lemon sumac dressing.
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31.0 min
Season the salad with salt to taste and serve.
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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