Chermoula, a Moroccan cilantro- and parsley-based pesto, adds fresh and tangy flavor to salmon in this easy weeknight dish. Leftover sauce is delicious mixed with pasta or roasted vegetables. Serve the salmon with a side of quinoa or roasted potatoes to round out the meal.
Steamed Salmon With Chermoula
For the chermoula:
4 garlic cloves
1/3 cup (1/3 oz./10 g) firmly packed fresh cilantro leaves
1/3 cup (1/3 oz./10 g) firmly packed fresh flat-leaf parsley leaves
1/4 cup (2 fl. oz./60 ml) fresh lemon juice
1 tsp. kosher salt
1 1/2 tsp. paprika
3/4 tsp. ground cumin
1/8 to 1/4 tsp. cayenne pepper
1/2 cup (4 fl. oz./125 ml) olive oil
4 center-cut salmon fillets, about 6 oz (185 g) each, skin removed
To make the chermoula, turn on a food processor and drop the garlic cloves, one at a time, through the feed tube to mince them. Stop the machine and add the cilantro, parsley, lemon juice, salt, paprika, cumin and cayenne and process until blended. Scrape down the sides of the food processor with a rubber spatula. With the machine running, slowly add the oil, processing until smooth and thickened. Measure 3 Tbs. of the chermoula and set aside. Put the remaining chermoula in a serving bowl, cover and refrigerate.
Put the salmon on a platter and rub both sides of the fish with the 3 Tbs. chermoula. Cover with plastic wrap and refrigerate for about 2 hours. Remove the fish and the remaining sauce from the refrigerator and let stand at room temperature for 20 minutes.
Pour water into a wide saucepan to a depth of about 1 inch (2.5 cm) and set a steamer rack in the pan. Bring the water to a simmer over medium-low heat. Arrange the salmon fillets on a heatproof plate, place the plate on the rack, cover the pan tightly and steam until the fish is firm to the touch and is barely opaque throughout when pierced with the tip of a paring knife, about 8 minutes.
Transfer the fish to warmed individual plates and top each fillet with a generous spoonful of the chermoula. Pass the remaining chermoula at the table. Serves 4.
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