top of page

Chermoula Seared Salmon with Avocado Fattoush

Serves:

4

ABOUT THE RECIPE

Chermoula, Fattoush, What the Fluke is going on Funky Fishmonger? Simmer down
Little Chef, this one is easier than it looks and is a complete dinner. Besides, who
couldn’t use a little exotic weekday flavor guest at the table? Btw, you can always invite
me over also…please have Scotch or we are both going to be embarrassed.

Ingredients

For the Chermoula


  • 1 small bunch of Cilantro


  • 1 tablespoon of cumin


  • 1 tablespoon of Smoked Paprika


  • 1 good pinch of crushed red pepper flakes


  • 2 lemons, juice only: ask your Metro Associate for extra free lemons…we give because we love.


  • 4 cloves garlic


  • 6 tablespoons olive oil


  • Salt


For the Salmon


  • 2 tablespoons of olive oil


  • 4 center cut fillets of Salmon Fillets scaled with the skin on: this would also work great with Halibut


  • A pinch sumac, to serve…available at Metro Seafood


  • Lemon wedges to serve


For the Fattoush


  • 2 loaves of pita Bread toasted and broken into ½ inch pieces


  • 1 small head of Romaine torn for salad


  • 4 scallions sliced thin


  • ½ English Cucumber washed and sliced for salad


  • 2 tomatoes cut into a large dice


  • ¼ cup tablespoon of Flat leaf parsley chopped


  • ¼ cup of fresh mint leaves, coarsely chopped


  • 2 medium avocados, diced


  • 1 tablespoon of Sumac


For the Fattoush Dressing


  • 3 tablespoon olive oil


  • 2 tablespoons lemon juice


  • 2 garlic cloves pressed or grated


  • 1 teaspoon sumac (found at Metro)


  • 1 teaspoon pomegranate molasses (found at Metro)


  • ½ teaspoon dried mint


  • ½ teaspoon Kosher salt


  • Black pepper to taste


Preparation

To make the chermoula, put the coriander, cumin, paprika, pepper flakes, lemon and

garlic in a blender and turn on, slowly adding the olive oil until smooth and season with

salt to taste. Pat dry Salmon fillets with a paper towel and in shallow dish cover the fish

with the chermoula; cover and let marinate at room temperature for 30 to 40 minutes, up

to 1 hour.

For the Fattoush, combine the pita bread, lettuce, scallions, cucumber, tomatoes, parsley,

mint, avocado and sumac in a salad bowl and season with salt.

To make the dressing, whisk the ingredients together in small bowl, season to taste with

pepper and set aside.

In a large non-reactive skillet, heat the olive oil to over medium high heat. Add the

Salmon, flesh side down to the hot skillet, and cook over a medium heat for 4 to 5

minutes per side or until fish is just opaque when fork tested. While the fish is cooking

tossed the salad with the dressing. To plate, divide Fattoush to four plates and top with

Salmon fillet, sprinkle with sumac and serve with lemon wedges. Hey, I remember when

I made my first Chermoula, sure you’re a little nervous but don’t deny that feeling is

coupled with a hint of dangerous excitement…I’m just saying

bottom of page