A recipe by Melina Hammer
Chermoula is a north African sauce sometimes made with saffron, cinnamon, paprika, or habanero, and almost always with cumin, coriander, lemon, olive oil, and fresh herbs. Each preparation depends on in which region it is made. Think of chermoula as an African chimichurri or salsa, and, with its abundant aromatics, goes great on everything from grilled meats to roasted veg or potatoes, even on eggs or salad greens. Chermoula is best made a day in advance of when you want to use it, so that the flavors fully meld.
- 2 6 oz skin-on wild salmon fillets
- 2 tsp cumin seeds, toasted and ground in mortar and pestle
- 1 1/2 tsp coriander seeds, toasted and ground in a mortar and pestle
- 1 medium red onion, finely chopped
- 1 poblano pepper
- 1/4 preserved Meyer lemon, thoroughly rinsed of its brine and finely chopped
- 1 large handful parsley leaves, finely chopped
- juice of 1 orange
- 1/3-1/2 cup good olive oil
- kosher salt and freshly cracked pepper
Roast pepper on a bare burner until blackened, turning occasionally to expose all sides to the flame. Place pepper into a bowl and cover with cellophane for 15-30 minutes. Slough off the blackened skin and discard, core and seed pepper, and finely dice. Transfer diced poblano to a medium bowl. Add to bowl all remaining chermoula ingredients except salt and stir to combine. Adjust seasoning as needed and set aside for the flavors to meld.
Pat salmon dry with absorbent paper, place onto a rimmed baking sheet skin-side down, and season with salt and pepper on both sides. Let sit for 15 minutes to come to room temp. Preheat broiler. Drizzle salmon with a little olive oil, then broil 3-4 minutes, until just cooked, and crispy at the edges. To test, gently press on the thickest part of the flesh for a little give.
Transfer fish to a serving platter, spoon chermoula on top, and eat at once.
