Preparation

1. 1. Make the chermoula: Put the garlic into a
2. mini chopper. Pulse to finely chop. Add the
3. paprika, ½ teaspoon of the salt, pepper,
4. coriander, cumin, red pepper flakes and
5. lemon peel. Pulse until a paste forms.
6. Transfer mixture to a small bowl. Add the
7. cilantro, parsley, lemon juice and vinegar.
8. Slowly whisk in the olive oil. Add the olives.
9. Put the salmon in a 9 x 13-inch baking dish;
10. add ½ cup of the marinade to cover the fish.
11. Cover with plastic wrap; marinate 1 to 2
12. hours. Bring to room temperature
13. before grilling.
14. 2. Twenty minutes before cooking the salmon,
15. slice the potatoes into ¼-inch slices. Put
16. the potato slices in a large bowl with
17. the reserved tablespoon of olive oil and
18. remaining salt. Toss to evenly coat.
19. 3. Turn on the Cuisinart® Griddler®. Select
20. Smoke-less mode and set both plates to
21. Fish.
22. 4. Once preheated, distribute the potatoes
23. between the upper and lower grill plates of
24. the Griddler® in an even layer. Set the timer
25. for 16 minutes and cook potatoes, flipping
26. halfway through, until potatoes are browned
27. and crispy and fully cooked through.
28. Transfer the cooked potatoes to a large
29. serving plate and loosely cover with foil.
30. 5. Put the salmon on the bottom plate of the
31. Griddler®. Set the count-up timer and cook
32. for about 8 to 9 minutes on the first side.
33. Flip salmon and cook the second side of the
34. salmon for about 6 minutes, until desired
35. doneness.
36. 6. When salmon is cooked, transfer to
37. a serving plate and drizzle with 2 to 3
38. tablespoons of the remaining chermoula.
39. Serve salmon with the reserved potatoes.