Grilled Salmon with Moroccan Charmoula Sauce

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Pairs Well With

    Zinfandel

Ingredients

  • 1-2 lbs Wild Salmon steaks or fillets, whatever you prefer

Charmoula Sauce

  • 4 tsp cumin seed freshly toasted and ground (in coffee/spice grinder or mortar and pestle)
  • 2 tsp coriander seed freshly toasted and ground
  • 1 tbsp paprika
  • 4 cloves garlic minced and sauteed briefly
  • 1 tsp kosher salt
  • dash white pepper freshly ground
  • 1/8 tsp cayenne pepper or more if you like - I am a wuss
  • 2 ounces lemon juice freshly squeezed
  • juice of 1/2 lime
  • 1 cup extra-virgin olive oil a really good one!
  • 2 tbsp Italian flat-leaf parsley chopped, about 1/4 bunch
  • 2 tbsp cilantro chopped, about 1/4 bunch

Garnish

  • lemon/lime zest coarsely chopped, from the ones squeezed above

Steps

  1. In a bowl combine ingredients from the cumin seed through the lemon/lime juice, whisk well to blend. Add olive oil slowly. Add parsley and cilantro and gently stir in.
  2. Rub salmon with salt and pepper and around half of the Charmoula Sauce, let it stand for 20 minutes.
  3. Grill salmon over medium indirect heat to your preferred level of doneness--just cooked thru is good for us!
  4. Remove to a platter at top with rest of Charmoula sauce, garnish with cilantro and cherry tomato halves, olives and lemon zest curls if desired.

Description

Servings 6 people

Notes

Serves 6-8, depending on how much salmon you started with. Great with couscous--we like the Israeli/Middle Eastern "Giant pearl" couscous, pan-toasted before you cook them! Greg has also used the Charmoula sauce as a dip for crispy vegetable spring rolls--yummy! Note: While it is some trouble to freshly toast and grind the spices, it is definitely worth it for this recipe!