Coriander and cumin seeds are two of the spices commonly found in chermoula. I like the combination of these two spices when cooked with any seafood, but particularly salmon as it stands up to more robust flavours. This recipe uses a dry rubbing technique where no oil is added and the spices are simply rubbed into the fish with only a little extra salt and lemon.
Ingredients
| 1 tsp | Coriander seeds, ground |
| 1 tsp | Cumin seeds, ground |
| ½ tsp | Salt |
| 1 | Lemon, freshly zested |
| 4 pieces | Boneless salmon fillets, 150g per piece, with skin on (Main) |
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Directions
- Mix together the coriander, cumin, salt and lemon zest on a dinner plate.
- Place the salmon on top of the spice mix and rub the mix evenly all over. Store in the fridge to marinate for 30 minutes.
- Get the barbecue hot plate up to a high heat, lightly grease with oil then place on the salmon, skin side down. Cook for 4 minutes then turn over and cook for a further 2 minutes. The salmon should be slightly undercooked in the centre.
