Wednesday, March 11, 2015


6 salmon fillets (6-ounces each), skin on
2 tablespoons olive oil
2 red onions
3 zucchini, thinly sliced lenthways
3/4 pound asparagus, trimmed

chermoulla sauce
1/2 cup each firmly packed fresh flat-leaf parsley and cilantro
2 cloves garlic, coarsely chopped
1 teaspoon each red pepper flakes, ground coriander and cumin
1/2 teaspoon ground turmeric
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 cup Greek-style yogurt

1.  Make chermoulla sauce.

2.  Rub fish skin with a little of the oil.

3.  Cut each onion into 8 wedges, keeping root ends intact.  Combine onion, zucchini and asparagus with remaining oil in medium bowl.

4.  Cook fish in heated grill pan, skin-side down, until crisp, turn, cook as desired.  Cook vegetables in another grill pan or lightly oiled skillet at the same time as the fish until tender.

5.  Serve fish and vegetables with sauce; accompany with couscous, if desired.

Chermoulla Sauce  Blend or process herbs garlic, red pepper and ground spices until combined.  Add juice and oil; process until smooth.  Transfer to medium bowl; stir in yogurt, season to taste.

Prep + Cook time:  30 minutes
Serves:  6

Tip:  Prepare the vegetables and the sauce up to a day ahead; keep the sauce, covered, in the refrigerator.

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