Grilled Salmon with Charmoula
This delicious dish includes features not only a healthy portion of fresh garlic, but a variety of nuts, berries, not to mention the foundation of so many of our recipes, extra virgin olive oil (EVOO). Reigning from a variety of countries and regions in Northern Africa, Charmoula is very similar to an Italian pesto. Make it your own and experiment with different ingredients.
Ingredients
FOR THE CHARMOULA
- 1 cup mixed nuts (Almonds, walnuts and cashews, or substitute any of these for what you have on hand. Pine nuts are a good addition too.)
- 1 medium sweet onion diced
- 1/2 cup dried cranberries (Raisins are fine too, but cranberries pack a healthier punch.)
- 6-10 garlic cloves (Approximately 1/2 cup. Who’s measuring anyway?)
- 3 cups sorrel and cilantro leaves loosely packed (Just cilantro is fine too. )
- 1 cup mint leaves loosely packed (Optional)
FOR THE SALMON
- 1 pound center-cut salmon fillets
- garlic chopped fresh
- extra virgin olive oil
FOR THE GRILLED VEGETABLES
- 1 pound small button mushrooms
- 8-12 cherry tomatoes
- 1 small zucchini rough chopped
- 1 small onion rough chopped
- 6-8 cloves garlic rough chopped
- extra virgin olive oil (EVOO) to taste
- salt/pepper to taste
Instructions
- I like to grill fish as one piece. In other words, if you are making a recipe for 2 as is the case here, grill fish as one and portion before plating.
- Begin by marinating the salmon by making cross slits on on the salmon about 1/4” deep as seen here. This creates lots of places for the marinade to hang out before and during grilling.
- Rub chopped garlic and EVOO into the slits and all around. Let marinate from a few minutes to preferably 1 hour.
- Grill the salmon and veggies together for about 13-15 minutes at 425 degrees Celsius till done(might vary slightly depending on the thickness of the fish). Use one dish for easy cleaning and helps the marinade on the salmon mix with the vegetables
- Top with extra marinade if desired for extra garlicy goodness.