Chermoula-topped salmon with sweet-potato wedges

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Serves: 4
Time to make: 40 mins
Total cost: $24.80 / $6.20 per serve

  • 1 tablespoon olive oil
  • 3 teaspoons Moroccan spice mix
  • 1 garlic clove, chopped
  • 2 large tomatoes, chopped
  • 2 tablespoons coriander, chopped
  • juice and zest of 2 lemons
  • 4 x 80g salmon fillets
  • 2 sweet potatoes (600g), scrubbed
  • cooking oil spray
  • 1/2 teaspoon chilli flakes
  • Salad
  • 4 cups baby spinach
  • 1 red onion, diced
  • 1 celery stalk, diced
  • 4 tablespoons fresh orange juice
  • 2 yellow nectarines, sliced

Instructions

Step 1 Combine olive oil, 2 teaspoons of the Moroccan spice, garlic, tomato, coriander, and juice and zest of 1 lemon in a medium bowl to make chermoula. Season with cracked black pepper; set aside.

Step 2 Mix remaining spice, lemon juice and lemon zest in a small bowl. Brush mixture onto salmon fillets and set aside.

Step 3 Cut sweet potato into wedges. Bring a large saucepan of water to the boil. Add potato and cook for 5 minutes, or until almost tender, then drain and place on a grill pan or barbecue hotplate. Spray potato with cooking oil; sprinkle with chilli flakes. Cook, turning once and spraying with cooking oil again, for 10 minutes, or until potato is crisp and golden.

Step 4 Put salad ingredients in a large salad bowl and toss to combine.

Step 5 Grill reserved salmon in pan (or on hotplate) for 2 minutes per side, or until cooked to your liking. Top fillets with a little chermoula and serve with wedges, salad and a side of remaining chermoula.

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