Chermoula-topped salmon with kumara fries and salad
(at time of publication)
- 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.
Make it gluten free: Check Moroccan spice mix is gluten free.
Nutrition Info (per serve)
Total fat 27g
–Saturated fat 6g
Dietary fibre 8g
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