Name: Barbecued salmon with chermoula sauce
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: Chermoula sauce; 1/2 cup firmly packed fresh flat-leaf parsley leaves; 1/2 cup firmly packed fresh coriander (cilantro) leaves; 2 clove garlic, chopped coarsely; 1 teaspoon chilli flakes; 1 teaspoon each ground coriander and ground cumin; 1/2 teaspoon ground turmeric; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1/2 cup (140g) greek-style yoghurt; 6 x 180g (5½-ounce) salmon fillets, skin on; 2 tablespoon olive oil; 2 medium red onions (340g); 3 medium zucchini (360g), sliced thinly, lengthways; 340 gram (11 ounces) asparagus, trimmed

Barbecued salmon with chermoula sauce

Grilled vegetables and crispy-skinned salmon are made even more delicious with a zesty, spiced chermoula sauce.

Ingredients

Chermoula sauce

1/2 cup firmly packed fresh flat-leaf parsley leaves

1/2 cup firmly packed fresh coriander (cilantro) leaves

2 clove garlic, chopped coarsely

1 teaspoon chilli flakes

1 teaspoon each ground coriander and ground cumin

1/2 teaspoon ground turmeric

1 tablespoon lemon juice

1 tablespoon olive oil

1/2 cup (140g) greek-style yoghurt

6 x 180g (5½-ounce) salmon fillets, skin on

2 tablespoon olive oil

2 medium red onions (340g)

3 medium zucchini (360g), sliced thinly, lengthways

340 gram (11 ounces) asparagus, trimmed

Method

1.To make chermoula sauce, blend or process herbs, garlic, chilli and spices until combined. Add juice and oil; process until smooth. Transfer to medium bowl; stir in yoghurt.

2.Rub fish skin with a little of the oil.

3.Cut each onion into eight wedges, keeping root ends intact. Combine onion, zucchini and asparagus with remaining oil in medium bowl.

4.Cook fish on heated barbecue (grill or grill pan), skin-side down, until skin crisps; turn, cook as desired.

5.Cook vegetables on grill plate at the same time as the fish, until tender.

6.Serve fish and vegetables with sauce.

Prepare the vegetables and the sauce up to a day ahead; keep the sauce, covered, in the refrigerator. Serving suggestion: serve with steamed couscous.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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