CEDAR WRAPPED SALMON WITH ROAST RED PEPPER AND TOMATO CHERMOULA
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.
Ingredients
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
Method
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