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.
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
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 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.