Salmon (chermoula)

Salmon (chermoula)

Salmon (chermoula)

Salmon (chermoula)

Ingredients 

4 x 200g salmon fillets For the (chermoula) : 
2 tiny garlic cloves, minced 
1 teaspoon of ground cumin 
1 teaspoon ground coriander 
1 / four teaspoon of paprika 
1 teaspoon harissa 
1 pinch of Saffron 
2 tbsp of juice 
1 tiny bunch of recent coriander leaves, chopped 
1 tiny bunch of recent mint leaves, minced 
2 tbsp of oil 
1/4 teaspoon of salt 

Preparation 

Put the (chermoula) ingredients in a very kitchen appliance and blend to a sleek paste. 
Put the salmon to macerate within the (chermoula) sauce and canopy with cling film and book it within the icebox. Let it sit for half-hour within the icebox. 

heat up the kitchen appliance to 220 ° C .

Line a sheet pan with a sheet of parchment paper. 
Place salmon on plate, pour the remaining chermoula. 
Cover the plate tightly with foil and cook thefish within the kitchen appliance for one minute. take away the salmon from the kitchen appliance and discard foil. 
Serve salmon screw-topped with preparation juice and with couscous with Mint.