Salmon Skewers w/Chermoula

Chermoula is a Moroccan-style herb sauce — cilantro, parsley, garlic, lemon, paprika — and it makes salmon taste like the best version of itself. Skewer the fish, grill it fast, and finish with a generous spoon of the sauce. Dinner in fifteen minutes.

Ingredients

• 1.5 lbs Salmon, skin removed
• 1 t freshly toasted cumin seeds
• 1t freshly toasted coriander seeds
• 1/2 cup roughly chopped dill
• 1/2 cup scallions
• 1 garlic clove
• zest and juice of 1/2 to a whole lemon
• red pepper flakes
• 1/3-1/2 cup olive oil
• 3T sour cream or yogurt (I used a combo of both)
• salt and pepper to taste
• Arugula

Directions

1. Cut the salmon into generous 2.5cm (1in) pieces and place in a bowl or baking dish.
2. ● To make the chermoula, in a blender combine all the remaining ingredients except the yogurt and arugula and blend for 1 minute, or until smooth. Pour half the chermoula over the salmon, add a generous pinch of salt and mix well. Allow the mixture to marinate for at least 10 minutes.
3. ● Combine the remaining chermoula with the yogurt and store in the fridge until ready to serve.
4. ● When ready to cook, divide the salmon pieces evenly among the soaked wooden skewers and heat a grill or grill pan over medium-high heat. Grill the salmon for 5 minutes on each side, or until the pieces are all nicely browned and cooked through. Serve the skewers with the chermoula on a bed of arugula.
5. *Recipe adapted from Goop.

From our kitchen to yours.