Featured recipe from Marilu’s table * Moroccon grilled salmon
Grilling season is here! We love to hand off some of the kitchen duties to someone else, so we can concentrate on getting the side dishes ready. (And yes, we know that could sound very 1950′s, but we like to think of it as sharing the work.)
The “work” in this recipe is preparing the marinade. Allow time for the fish to sit in the marinade – 1-4 hours is ideal (or you can put it in the marinade in the morning and cook the fish for dinner). When it’s time for dinner, prepare simple side dishes like braised greens and steamed green beans. Or ribbons of summer squashes, lightly sauteed and seasoned. The bolder flavors of the marinade work well with simple sides.
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Moroccan Grilled Salmon
Green * Serves 4
1 cup chopped fresh organic parsley
1 cup chopped fresh organic cilantro
3 cloves organic garlic, minced
1 Tablespoon sliced or slivered raw almonds
3/4 teaspoon salt
2 teaspoons sweet paprika
1 teaspoon black pepper
3/4 teaspoon ground cumin
Pinch hot pepper flakes
3 Tablespoons fresh organic lemon juice
1/3 cup vegetable broth
1-1/2 Tablespoons extra-virgin olive oil
4 salmon fillets, about 1/2 pound each
In a food processor, finely chop the parsley, cilantro, and garlic. Add the almonds, salt, paprika, pepper, cumin, hot pepper flakes, lemon juice, vegetable broth, and olive oil and grind to a coarse puree, running the machine in short bursts. Taste, adding salt and pepper if needed.
Run your fingers over the pieces of fish, feeling for bones, and removing any you may find with tweezers. Pour 1/3 of the sauce over the bottom of a glass or ceramic baking dish just large enough to hold the salmon. Arrange the salmon pieces on top. Spoon another 1/3 of the sauce over the fish and marinate in the refrigerator for 1 to 4 hours covered. (The longer you marinate, the richer the flavor.) Reserve the final 1/3 of the marinade until serving time. Preheat the grill to high. Oil the grill grate. Grill the fish 4 to 6 minutes per side, turning with a spatula until preferred doneness. Transfer the fish to plates or a platter and spoon the remaining sauce over it.
