Charmoula or chermoula is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats like lamb, chicken or duck. It's also terrific on vegetables. This marinade is similar to a pesto. It is very flavorful, aromatic, and pairs perfectly with salmon.
This was an easy meal to prepare for the grill, but could be roasted in the oven. I served this with some Harissa Couscous for a flavorful North African-style dinner.
- 1 Tablespoon Crystallized Ginger
- 2 teaspoons California Granulated Garlic
- 1/3 cup Dried Parsley
- 1/2 cup Dried Cilantro
- 1 teaspoon Dried Lemon Peel
- Juice of one lemon
- 2 teaspoons Smoked Sweet Paprika
- 2 teaspoons Ground Cumin
- 1/4 teaspoon Ground Bay Leaf
- Pinch of Saffron
- 1/4 teaspoon Cayenne Chile Powder
- 1/4 cup olive oil
- 4 Salmon fillets about 4 oz each
- Kosher Salt and Black Pepper Medium Grind to taste
- Using a food processor or a mortar and pestle, add Crystallized Ginger, Granulated Garlic, Dried Parsley, Dried Cilantro, Lemon Peel and lemon juice and coarsely mash or pulse in food processor.
- Stir in the Smoked Sweet Paprika, Ground Cumin, Ground Bay Leaf, Saffron and Cayenne Pepper, grind or pulse to incorporate.
- Slowly pour in the olive oil while blending to form an emulsion.
- Cover and refrigerate at least 1 day before using. Can be stored in an airtight jar or plastic bag in the refrigerator for up to one week. Yield is about 1 cup / enough for 4 fillets.
- Lightly season salmon with salt and pepper and spread 1/4 cup of Charmoula paste onto each piece of fish.
- Allow to marinate for about 20 minutes.
- Preheat grill to medium heat.
- Place the fish onto a big piece of foil; fold it into a pouch.
- Place pouches on the grill for about 5-8 minutes.
- Open pouch and continue to let the fish cook until cooked through - about 8-10 minutes depending on how thick the fish portions are.
- Serve immediately with lemon wedges as a garnish.