Salmon Chermoula

 

4 salmon steaks

1 small onion, roughly diced

2 garlic cloves

2 heaped tbsp parsley

2 heaped tbsp cilantro leaves

1/2 tomato, peeled and roughly diced

1/2 tsp ground cumin

1/2 tsp sweet paprika

1 tsp lemon or white vinegar

A pinch of kosher salt

Freshly ground black pepper

3 tbsp extra virgin olive oil

Extra lemons to finish the fish

 

Mix all the ingredients in a food processor. Season the salmon steaks, or any oily fish you are using, with salt and black pepper on both sides. Coat evenly with all the chermoula and marinade for at least one hour. In a pan, heat 1 1/2 tbsp of canola oil until shimmering but not smoking. Cook over medium heat until browned and cooked to your liking, 3 to 4 minutes per side. To have a perfect crust, avoid disturbing the fish while it’s cooking. Transfer the salmon to a plate and squeeze some lemon on top.