Salmon with Chermoula Sauce and Couscous Recipe

[𝐀 𝐋 𝐄 𝐗 𝐈 𝐔 𝐒]

If you're looking for an easy and tasty 30-minute dinner, this Salmon with Chermoula Sauce and Couscous is what you need! What can be a better way to use up cilantro and parsley in the fridge than making a spicy and aromatic herb based sauce? This Moroccan sauce not only pairs wonderfully with earthly spices like cumin and coriander, but also makes an effortless coating and marinade for many sources of proteins. In this case, it is pulsed in a food processor and gets topped on top of salmon filets. The concoction also requires adding lemon juice along with its zest; however, you can experiment with preserved lemons to produce a nice relish. Taste this light dish which is ideal for a fast weekday meal.

Ingredients:

• 1/2 cup fresh cilantro, packed
• 1/4 cup fresh parsley leaves, packed, plus 2 tablespoons chopped
• 2 cloves garlic
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• Zest and juice of 1 lemon, plus wedges for serving
• 6 tablespoons extra-virgin olive oil
• Kosher salt and black pepper
• 1/2 small zucchini, finely chopped
• 2 teaspoons spicy harissa sauce
• 1 cup couscous
• 4 salmon fillets (5-ounce each, about 1 inch thick)

Directions:

1. Make the Chermoula: In a food processor, combine cilantro, 1/4 cup parsley leaves, garlic, 1 teaspoon cumin, 1 teaspoon coriander, and lemon zest and juice. Pulse until finely chopped. With the machine running, slowly add 1/4 cup olive oil and blend until smooth. Season with salt and pepper.
2. Prepare the Couscous: Heat a saucepan over medium-high heat and add 1 tablespoon olive oil. Sauté the zucchini for 1 minute until crisp-tender. Add harissa, 1 1/4 cups water, and a pinch of salt, and bring to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Stir in the 2 tablespoons chopped parsley and season with salt.
3. Cook the Salmon: Season the salmon with the remaining 1 teaspoon each of cumin and coriander, plus salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the salmon for 3-4 minutes per side until browned.
4. Serve: Plate the salmon and top with chermoula. Serve with couscous and lemon wedges.

Enjoy your meal ahead!​

 

[potatohead101]

If you're looking for an easy and tasty 30-minute dinner, this Salmon with Chermoula Sauce and Couscous is what you need! What can be a better way to use up cilantro and parsley in the fridge than making a spicy and aromatic herb based sauce? This Moroccan sauce not only pairs wonderfully with earthly spices like cumin and coriander, but also makes an effortless coating and marinade for many sources of proteins. In this case, it is pulsed in a food processor and gets topped on top of salmon filets. The concoction also requires adding lemon juice along with its zest; however, you can experiment with preserved lemons to produce a nice relish. Taste this light dish which is ideal for a fast weekday meal.

View attachment 3238
Ingredients:

• 1/2 cup fresh cilantro, packed
• 1/4 cup fresh parsley leaves, packed, plus 2 tablespoons chopped
• 2 cloves garlic
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• Zest and juice of 1 lemon, plus wedges for serving
• 6 tablespoons extra-virgin olive oil
• Kosher salt and black pepper
• 1/2 small zucchini, finely chopped
• 2 teaspoons spicy harissa sauce
• 1 cup couscous
• 4 salmon fillets (5-ounce each, about 1 inch thick)

Directions:

1. Make the Chermoula: In a food processor, combine cilantro, 1/4 cup parsley leaves, garlic, 1 teaspoon cumin, 1 teaspoon coriander, and lemon zest and juice. Pulse until finely chopped. With the machine running, slowly add 1/4 cup olive oil and blend until smooth. Season with salt and pepper.
2. Prepare the Couscous: Heat a saucepan over medium-high heat and add 1 tablespoon olive oil. Sauté the zucchini for 1 minute until crisp-tender. Add harissa, 1 1/4 cups water, and a pinch of salt, and bring to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Stir in the 2 tablespoons chopped parsley and season with salt.
3. Cook the Salmon: Season the salmon with the remaining 1 teaspoon each of cumin and coriander, plus salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the salmon for 3-4 minutes per side until browned.
4. Serve: Plate the salmon and top with chermoula. Serve with couscous and lemon wedges.

Enjoy your meal ahead!​

Looks amazing...I really want to try this because I have some extra cilantro I need to use up.

 

[Kento Nanami]

Hey, that recipe sounds bomb! Gonna try it out tonight for sure. Love the idea of using up those herbs. Thanks for sharing!

 

[Kardel]

If you're looking for an easy and tasty 30-minute dinner, this Salmon with Chermoula Sauce and Couscous is what you need! What can be a better way to use up cilantro and parsley in the fridge than making a spicy and aromatic herb based sauce? This Moroccan sauce not only pairs wonderfully with earthly spices like cumin and coriander, but also makes an effortless coating and marinade for many sources of proteins. In this case, it is pulsed in a food processor and gets topped on top of salmon filets. The concoction also requires adding lemon juice along with its zest; however, you can experiment with preserved lemons to produce a nice relish. Taste this light dish which is ideal for a fast weekday meal.

View attachment 3238
Ingredients:

• 1/2 cup fresh cilantro, packed
• 1/4 cup fresh parsley leaves, packed, plus 2 tablespoons chopped
• 2 cloves garlic
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• Zest and juice of 1 lemon, plus wedges for serving
• 6 tablespoons extra-virgin olive oil
• Kosher salt and black pepper
• 1/2 small zucchini, finely chopped
• 2 teaspoons spicy harissa sauce
• 1 cup couscous
• 4 salmon fillets (5-ounce each, about 1 inch thick)

Directions:

1. Make the Chermoula: In a food processor, combine cilantro, 1/4 cup parsley leaves, garlic, 1 teaspoon cumin, 1 teaspoon coriander, and lemon zest and juice. Pulse until finely chopped. With the machine running, slowly add 1/4 cup olive oil and blend until smooth. Season with salt and pepper.
2. Prepare the Couscous: Heat a saucepan over medium-high heat and add 1 tablespoon olive oil. Sauté the zucchini for 1 minute until crisp-tender. Add harissa, 1 1/4 cups water, and a pinch of salt, and bring to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Stir in the 2 tablespoons chopped parsley and season with salt.
3. Cook the Salmon: Season the salmon with the remaining 1 teaspoon each of cumin and coriander, plus salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the salmon for 3-4 minutes per side until browned.
4. Serve: Plate the salmon and top with chermoula. Serve with couscous and lemon wedges.

Enjoy your meal ahead!​

This sounds like an interesting combination! I've never tried chermoula sauce before, but I'm excited to give it a go with salmon and couscous. Thanks for sharing the recipe!

 

[𝐀 𝐋 𝐄 𝐗 𝐈 𝐔 𝐒]

Looks amazing...I really want to try this because I have some extra cilantro I need to use up.

Hey, thanks! Glad you're into it. Cilantro's perfect for that zesty chermoula vibe. Enjoy cooking it up—let me know how it turns out!

 

[𝐀 𝐋 𝐄 𝐗 𝐈 𝐔 𝐒]

Hey, that recipe sounds bomb! Gonna try it out tonight for sure. Love the idea of using up those herbs. Thanks for sharing!

Awesome, glad you're gonna give it a shot! Let me know how it turns out Thanks for giving it a whirl, I hope you enjoy every bite!