Salmon with Chermoula Marinade

Grilled Salmon with Chermoula Marinade served with Jasmine Rice, Haricot Verts with Caramelized Shallots Submitted by MHC
Grilled Salmon with Chermoula Marinade served with Jasmine Rice, Haricot Verts with Caramelized Shallots Submitted by MHC
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Cuisinart original

Ingredients

1 pound salmon filet 1 recipe Chermoula Marinade (page TK), divided Chermoula Marinade This zesty Moroccan marinade is a great match for grilled fish and seafood. 6 garlic cloves 1 teaspoon paprika ¾ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 teaspoon ground coriander ½ teaspoon ground cumin 1 teaspoon red pepper flakes 4 2 x 1/2-inch strips lemon peel, white pith removed ¾ cup cilantro, roughly chopped ¼ cup parsley, roughly chopped 1/3 cup fresh lemon juice 2 tablespoons white wine vinegar 1 cup extra virgin olive oil 1/3 cup pitted whole kalamata olives, finely chopped


Nutritional information

Calories 680 (83% from fat) • carb. 6g • pro. 23g • fat 63g • sat. fat 9g • chol. 60mg • sod. 590mg • calc. 58mg • fiber 2g

Instructions

Rinse the salmon and pat dry with paper towels. Place in a glass baking dish and pour ½ cup of the Chermoula Marinade over the fish to cover completely. Cover the dish with plastic wrap; marinate in the refrigerator for about 1 hour. Remove fish and wrap well in foil. Place wrapped fish the provided basket. Assemble basket as instructed (page TK) and place on the roasting spit assembly fitted in the drip tray. Place in the Cuisinart® Vertical Rotisserie and set the temperature to 450°F. Set the timer to 40 minutes. Carefully remove the wrapped fish from the basket; transfer to serving platter. Serve with the reserved marinade. Chermoula Marinade Place the garlic in the bowl of a Cuisinart® Mini Chopper fitted with the chopping blade. Pulse to finely chop. Add the paprika, 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. If not using immediately, store in the refrigerator in a sealed glass jar.