Chermoula Salmon Salad

Cook Time 15 minutes

Servings 4


800g salmon, skin off, cut into 3cm dice
3 tbsp extra virgin olive oil plus extra for drizzling
3 heaped tsp chermoula (Moroccan spice blend)
Good pinch salt
1 bunch parsley, leaves only
1 fennel or 2 baby fennel thinly sliced (a mandolin is ideal for this)
1 tsp baby capers
1-2 lemons, cut into wedges


Place the fish, olive oil, chermoula and salt in a snap lock bag and shake until fish is evenly covered. Leave to marinate for half an hour if you have time. If not, don’t worry.

Preheat grill to 220°C. Line a baking tray with foil, place the fish pieces on tray, leaving space between each piece. Grill for 2-3 minutes. Turn pieces over grill other side for 2 minutes.

Meanwhile, place the parsley, fennel and capers on a serving plate. Top with cooked fish, drizzle with extra olive oil and squeeze over lemon wedges. Leave lemon wedges on the plate for colour and flavour.


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