Ingredients
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 2 cloves garlic
- 2 large red chillies
- ½ teaspoon saffron threads
- 50ml lemon juice
- 1 teaspoon sweet paprika
- ½ teaspoon ground black pepper
- 1 teaspoon sea salt
- 2 cups chopped coriander leaves
- 125ml olive oil
- 4 salmon steaks, about 200g each
Method
- Dry roast the cumin and coriander seeds until fragrant
- Allow to cool and grind to a fine powder
- Peel and finely dice garlic
- Finely dice the chillies
- In a small saucepan gently heat the lemon juice and saffron to release the colour and flavour of the saffron
- Place all the ingredients into a bowl and mix to combine
- Rub some marinade over the salmon and refrigerate for at least 4 hours
- Cook on a hot barbecue until medium rare
- The salmon is delicious flaked over the top of couscous that has had a little of the chermoula and finely diced cucumber and tomato tossed through it
- The extra marinade will keep for about a week in a clean, airtight container in the refrigerator
Notes
Serving suggestion: San Remo couscous
Serves Serves 8 - 10 as part of a barbecue selection
