Chermoula is a North African spice mix usually used with chicken. By toning the spice intensity down with red peppers and tomato, the mix works well with salmon.
Sweat the spices in the oil on low heat for about 5 minutes.
Add the roast pepper, tomatoes, vinegar and lemon juice.
Cook until tomatos are soft. Remove from heat.
Add the garlic chives and coriander. Salt to taste.
Follow the instructions for wrapping salmon in cedar paper, adding a tablespoon of the Chermoula sauce to the top of the salmon before enclosing and tying off.
Bake in a preheated oven (220°C) for 8-12 minutes.
Serve with couscous and steamed green vegetables.
4x fillets of 150g salmon
½ cup roast red bell pepper
½ cup cherry tomatoes
1 tablespoon fresh coriander leaves.
2 tablespoons chopped garlic chives (substitute 3 garlic cloves)
1 level teaspoon ground cumin seed
1 heaped teaspoon sweet paprika
1 level teaspoon ground black pepper
1 pinch of chili flakes (or to taste)
2 tablespoons of cooking oil
juice of ½ a lemon
1 tablespoon white wine vinegar