Ingredients
Chermoula
- ½tsp coriander seeds
- 12 whole black peppercorns
- ½tsp dried hot red pepper flakes
- 1 large pinch saffron threads crumbled
- ½tsp coarse salt
- 1tsp paprika
- 1 medium red onion, finely chopped
- ½ cup fresh parsley leaves, finely chopped
- 2tbsp preserved lemon peel
- 2 fresh lemons, juice (to taste)
- 2tbsp extra virgin olive oil
- 2tbsp fresh coriander, finely chopped
- 1 garlic clove, minced
- ½ cup Israeli couscous
- 480g fresh NZ king salmon skin on and bones removed
- 2tbsp extra virgin olive oil
- 1 tbsp Italian parsley, rough chopped
- 12 sprigs fresh coriander
- 1 orange, zest segments & juice from the remaining orange
- 1tbsp preserved lemon peel, finely chopped
- 16 whole almonds, toasted & rough chopped
- flaky sea salt to taste
Cooking instructions
- Using a mortar & pestle, grind coriander seeds, peppercorns, red pepper flakes & saffron. Transfer to a bowl & stir in remaining chermoula ingredients.
- Cook the Israeli couscous according to instructions & allow to cool in a medium mixing bowl.
- In a heavy based frying pan cook the salmon portions skin side down to start, then flip over to quickly finish the cooking process (salmon is best served medium rare to medium).
- Mix all the other salad ingredients together.
- To serve divide the cous cous salad between plates & rest the salmon on top of the salad dress the plate with the chermoula & serve.
This recipe serves 4 people.
Image and recipe courtesy Nurtured Seafood
