Grilled Salmon with Charmoula -

James Chantler Brown

Grilled Salmon with Charmoula

The combination of salmon and cashews packs the perfecthealthy punch.

This delicious dish includes features not only a healthyportion of fresh garlic, but a variety of nuts, berries, not to mention thefoundation of so many of our recipes, extra virgin olive oil (EVOO). Reigningfrom a variety of countries and regions in Northern Africa,Charmoula is very similar to anItalian pesto. Make it your own and experiment with different ingredients.

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Course: Main Course

Ingredients Method

Ingredients

For the Charmoula

1 cup of mixed nuts such as 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 onions - diced
1/2 cup dried cranberries - raisins are fine too but cranberries pack a healthier punch
6 - 10 garlic cloves or approximately 1/2 cup. Who’s measuring anyway?
3 ish cups loosely packed sorrel and cilantro leaves or just cilantro is fine too
1 cup loosely packed mint leaves optional
1 small jalapeño minced
2/3 cup extra-virgin olive oil
1/4 cup fresh lime juice
Sea salt to taste
2 tablespoons sumac optional - squeeze a little lemon in as a substitute
Pepper
Fresh lemon juice to taste if needed

For the Salmon

1 pound +/- center-cut salmon fillets
Chopped fresh garlic and EVOO

For the Grilled Vegetables

1 pound small button mushrooms
8-12 cherry tomatoes
1 small zucchini rough chop
1 small onion rough chop
6-8 fresh garlic cloves rough chopt
EVOO and salt/pepper to taste

Method

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 marinading 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.