Quick & Easy

Barbecued salmon with chermoula sauce

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


Chermoula sauce


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.


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