Grilled Salmon Recipe

Inspired by Shalom Y'all

Time40m

Serves4

lentil salad. spring onion. chermoula

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Ingredients

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Grilled Salmon with Lentil Salad and Chermoula

4 pieces salmon fillets

4 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

2 tablespoons ReaLemon lemon juice

1 cup lentils

4 pieces spring onions

1 cup chermoula sauce

1 cup Fresh parsley

2 cloves Garlic

1 teaspoon Cumin

1 teaspoon Watkins paprika

1 teaspoon coriander

Method

Preparation and Cooking

Prepare the Lentils

Rinse the lentils under cold water. In a pot, combine lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 20 minutes until tender. Drain and set aside.

Make the Chermoula Sauce

In a food processor, combine parsley, garlic, cumin, paprika, coriander, lemon juice, and 2 tablespoons of olive oil. Blend until smooth. Season with salt and pepper to taste.

Prepare the Salmon

Preheat the grill to medium-high heat. Pat the salmon fillets dry with paper towels and brush both sides with olive oil. Season with salt and black pepper.

Grill the Salmon

Place the salmon on the grill, skin side down. Grill for about 5-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork.

Prepare the Lentil Salad

In a large bowl, combine the cooked lentils, chopped spring onions, and half of the chermoula sauce. Toss to combine.

Serve

Place a serving of lentil salad on each plate, top with a grilled salmon fillet, and drizzle with the remaining chermoula sauce. Garnish with additional parsley if desired.