I was lucky enough to experiment with this sauce at my aunts house in Minnesota.
She has a beautiful kitchen. Definitely one of those kitchens that tends to bring
the whole family together. We made this new sauce and topped it on grilled
chicken and grilled salmon.
Charmoula sauce is cilantro and parsley based. The color is not the most appetizing
but I thought it was incredible tasting. I love cilantro, garlic and lemon so the combo of
these is fresh alive and tart. I really encourage this recipe!
I literally made this in 15 minutes. I packaged my salmon up in parchment tossed the ingredients in my crappy blender and just barely cooked my salmon.... I love it super flaky!
• 4 cloves garlic
• ½ cup cilantro or more
• ½ cup parsley (Italian) leaves
• 1/4 cup freshly squeezed lemon juice (no store bought!)
• 1 ½ teaspoon paprika
• ¾ teaspoon cumin( i used more-so 1/2tsp)
• ¼ teaspoon cayenne
• ½ cup of extra virgin olive oil
With the motor of a food processor or food blender running, drop in the cloves one
at a time till minced. Then add the cilantro, parsley, lemon juice paprika,
cumin and cayenne till pureed then slowly add the olive oil.
I would recommend waiting on adding salt till the end. And I would recommend adding more of these ingredients to create a larger batch.
You might need to play around with the result. If you dont like it as tart then add less lemon juice and more oil and cilantro/parsley. If you need more garlic or spice....... just slowly keep adding more to it till you find your happy place.
Marinate the fish with EVOO salt n pepper, and garlic and lemon.
Preheat oven to 400. Salt n pepper the salmon and place in parchment paper. I added lemon and EVOO then pulled up all 4 sides to make a pocket... this will make the steaming effect. I cooked mine for maybe 12 minutes. The recommended amount is 20 or so minutes.
If you have any left overs of the charmoula sauce SAVE IT! It's awesome on thick avocado chunks.