Name: Smoky chermoula salmon
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 salmon fillet skin on is essential, weighing about 500g/1lb 2oz; 4 garlic cloves; bunch coriander roughly chopped, plus extra to serve; ½ tbsp coriander seed; 1 tbsp powdered cumin; 1 tbsp smoked paprika; ½ tsp cayenne pepper; 4 tbsp olive oil; juice 1 lemon; pinch saffron strands; 1 red chilli deseeded and chopped, to serve

1 salmon fillet
skin on is essential, weighing about 500g/1lb 2oz

For the marinade

4 garlic cloves
bunch coriander
roughly chopped, plus extra to serve
½ tbsp coriander seed
1 tbsp powdered cumin
1 tbsp smoked paprika
½ tsp cayenne pepper
4 tbsp olive oil
juice 1 lemon
pinch saffron
strands
1 red chilli
deseeded and chopped, to serve

Method

step 1
Tip all the ingredients for the marinade into a food processor and blitz until you have a rough paste. Sit the salmon in a dish and rub the marinade all over the flesh. Leave for 1 hr or overnight in the fridge.
step 2
Heat the barbecue and fold a length of foil longer than the fish into a strip and sit the salmon on top, skin-side down. Using the ends of the foil, lift the fish onto the bars of the barbecue – if you have a kettle barbecue, place the lid on. Leave the fish for about 15 mins until it is just cooked through. Using the foil, carefully lift the fish onto a platter and scatter with coriander and chilli. Let everyone pull bits of the fish away, but leave the skin behind. Serve with a simple tomato, red onion and cumin seed salad.