Crisp Skinned Salmon with Chermoula Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 6 (180g) salmon fillets
  • 2 Tbls olive oil
  • salt flakes
  • Chermoula Sauce:
  • ½ cup flat leaf parsley
  • ½ cup coriander leaves
  • 1 clove garlic, roughly chopped
  • ½ tsp chilli flakes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cracked black pepper
  • 1 Tbls lemon juice
  • 1 Tbls olive oil
  • ½ cup Greek yogurt
Instructions
  1. To make the chermoula sauce combine the fresh herbs, spices, lemon juice and olive oil in a mini food processor and process until smooth.
  2. Transfer to a bowl and stir in the Greek yogurt. Season with salt to taste.
  3. Heat a non-stick pan to medium heat.
  4. Brush the salmon skins with olive oil and sprinkle some sea salt flakes in the pan.
  5. Place the salmon fillets in the pan skin side down and allow to cook for 3-5 minutes depending on how well done you would like yours to be.
  6. Turn them over and cook for a further 1 minute before removing from the heat and serving.
  7. Serve with steamed vegetables or a side salad.
Recipe by The Luminous Kitchen at http://theluminouskitchen.com/crispy-skinned-salmon-chermoula-sauce/