Grilled Salmon w/ Chermoulla sauce by KajTaotsu

Grilled Salmon w/ Chermoulla sauce

KajTaotsu

2 April 2015 at 15:20:43 MDT

A very straight-forward tasting dish, make sure to get the best quality ingredients that you're able to! Quick and easy, this can easily be changed up to work with other vegetables to meet your preference.


Grilled Salmon with Chermoulla Sauce

Ingredients:

  • 2 lb salmon fillet, skin on, cut into individual portions
  • olive oil
  • 1 red onion
  • 2 zucchini, thinly sliced lengthwise
  • 3/4 lb asparagus, woody stems trimmed__
  • 1/2 cup fresh flat-leaf parsley, firmly packed
  • 1/2 cup fresh cilantro, firmly packed
  • 3 cloves garlic, coarsely chopped
  • 1 tsp red chili pepper flakes (we used cayenne)
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1/2 tsp ground turmeric
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 3/4 cup greek-style yogurt

Directions:
1. Process together the herbs, garlic, red pepper, spices, juice, and oil until combined and somewhat smooth (It wont be like a smooth paste, but that's okay, gives it a nice visual appeal) Transfer the mixture to a medium bowl and stir in the yogurt. Season with salt and black pepper to taste. Cover and set in the fridge to keep cool while finishing.
2. Cut the onion into 8 wedges, keeping the root end intact (this keeps the pieces in the wedges from falling apart). Combine onion, zucchini, and asparagus with 2 tbsp of olive oil in a medium bowl, seasoning to taste.
3. Drizzle olive oil over the fish, rubbing it in and seasoning to taste. Cook the fish on the grill or in a skillet over medium-high heat, skin side down, until crisp; cook as desired. Cook the vegetables on the grill or skillet until tender.
4. Serve fish and vegetables with sauce, accompanied by rice or couscous if desired.


This was a really easy to make dish, flavors straight forward and delicious. For our meal, I also added tomatoes, which I roasted in a skillet on our stove top with some olive oil. until the skins were blistered and wilting. Also! The vegetables and sauce can be prepared a day before, so all you would potentially have to do is get them and the fish ready to cook, and you're set for an even faster meal!

Submission Information

Views:
644
Comments:
8
Favorites:
11
Rating:
General
Category:
Visual / Photography

Comments

  • Link

    "No, penis. Not now."

    It is a palatial plate.

  • Link

    Oh my god this reminds me of THE fish. THE fish that started my love affair with fish. It was in Philidelphia in this restaurant called Bookbinders. Me and my family were on a road trip and walked into this restaurant filled with people dressed up in business suits, and we were in sweaty t-shirts with messy road trip hair. I was going to order popcorn shrimp when I turned to my dad and said "I want to order something I can't get in California. He pointed to the menu and I ordered this bass dish., Out came the most beautiful perfect atlantic bass on a bed of red onions in this lemon sauce. I HATED onions and they were so sweet I ate them ALL. I was in love with fish from that point on and I love all kinds. Seeing this really brings back memories.

    • Link

      See, this is exactly why I love to and want to cook for others. Seriously, THANK YOU. I LOVE to be able to bring back good memories for people, it's like that moment in the disney movie, Ratatouille, when the critic has flashbacks to his mom's home-cooked dinners. The raw emotion of it all is priceless and truly makes comfort food what it is.
      That dish sounds delicious, and I just checked out online to see if I could find a recipe similar to that, and found this:
      http://www.self.com/body/recipes/2013/06/sea-bass-citrus-olive-caper-sauce/

      Probably not the same meal, but it is something I want to try now! Again, thank you so much for this story <3

  • Link

    this is more arousing than porn, I want to eat it!

  • Link

    Ahhhhh, this is beautiful <3 I envy whomever got to eat this.

  • Link

    omg have you done squid rings before? I needs to eat all the squid rings fffff

    • Link

      never made em myself, but I LOVE calamari! I've actually found that when the squid is cut into strips instead of rings, the meat is less rubbery and so much more tender!
      Honestly, this is something I really need to do, whether fried or baked

      • Link

        hmmm, good idea, calamari chips then I guess haha, I think you can get fresh squid from the fish market (or whatever you guys have where you live) and it would turn out lovely! I'll drop you a follow, I love seeing cool recipes!