4 servings
Prep: 15 mins,
Cooking: 20 mins
The Chermoula sauce makes a perfect spiced crust for fish.
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (17)
4x 200 g | salmon — fillets |
fresh chillies — 573 |
CHERMOULA SAUCE:
10 g | fresh coriander — chopped |
1 | red chilli — small, chopped |
1/4 tsp | paprika — smoked |
1 tsp | coriander — ground |
1 tsp | cumin — ground |
2 Tbs | fresh chillies — 573 |
1 Tbs | lemon juice |
sea salt and freshly ground black pepper |
BUTTERNUT COUSCOUS:
2 Tbs | butter |
1 | butternut — small, cubed and parboiled |
5 g | fresh mint |
2 cup | couscous — cooked and seasoned |
75 g | pomegranate rubies |
olive oil — for drizzling | |
lemon — halved, juice only |
Tap for ingredients