Chermoula Salmon with Grilled Potatoes

Cuisinart original

This zesty Moroccan marinade is a great match for grilled fish and seafood.


Makes 1¾ cups chermoula and 3 to 4 servings of salmon and potatoes


Chermoula marinade:
6    small garlic cloves
1    teaspoon paprika
¾   teaspoon kosher salt, divided
½   teaspoon freshly ground
      black pepper
1    teaspoon ground coriander
½   teaspoon ground cumin
1    teaspoon red pepper flakes
4    2 x ½-inch strips lemon peel, white
      pith removed
¾   cup fresh cilantro, roughly chopped
¼   cup fresh parsley, roughly chopped
⅓   cup fresh lemon juice
2    tablespoons white wine vinegar
1    cup olive oil, reserving 1 tablespoon
⅓   cup pitted, whole Kalamata olives,
      finely chopped
1    pound salmon, about 1½
      inches thick
2    large (about 1 pound total)
      russet potatoes, scrubbed

Nutritional information

Nutritional information per serving (based on 4 servings): Calories 856 (75% from fat) • carb. 29g pro. 27g • fat 73g • sat. fat 10g • chol. 69mg sod. 819mg • calc. 91mg • fiber 4g


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