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Chermoula spiced salmon steaks
Serves
Serves 8 - 10 as part of a barbecue selection
Preparation time
Cooking time
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
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