Chermoula-topped salmon with kumara fries and salad
- Chermoula sauce
- 1 tablespoon olive oil
- 3 teaspoons Moroccan spice mix
- 1 clove garlic, chopped
- 1 cup tomatoes, chopped
- 2 tablespoons fresh coriandercilantroX, chopped
- 2 lemons, zest and juice
- 4 x 80g salmon fillets
- KumaraSweet-potatoX fries
- 2 kumarasweet-potatoX (600g), scrubbed
- oil spray
- ½ teaspoon dried red chilli flakes
- 4 cups baby spinach
- 1 tablespoon avocado oil
- 1 red onion, sliced
- 1 stalk celery, chopped
- 4 tablespoons orange juice
- 2 nectarines, sliced
1 To make chermoula sauce, mix oil, 2 teaspoons Moroccan spice, garlic, tomatoes and coriander with zest and juice of 1 lemon. Season with salt and pepper and set aside. Mix remaining spice and remaining lemon zest and lemon juice together. Brush over salmon and set fish aside.
2 To make fries, cut kumara in wedges. Cook for 5 minutes in boiling water. Drain and lay on barbecue hotplate. Spray with oil and sprinkle with chilli flakes. Cook for 10 minutes, turning once and respraying.
3 Mix salad ingredients together. When ready to cook, barbecue salmon for 2 minutes each side. Top with some chermoula sauce and serve remaining sauce on the side with fries and salad.
Nutrition Info (per serve)
Total fat 27g
–Saturated fat 6g
Dietary fibre 8g
Make it gluten free: Check Moroccan spice mix is gluten free.
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