If you got chance to check out my previous blog post featuring a recipe for Harissa Lamb Tagine, then you will know that I am doing some recipe development for Taste Collectiv. The second base that I get to work with is another North African base known as 'Chermoula'. It is fragrant and fresh with a slight kick to it, works perfectly well with seafood or fish. With the sunshine finally gracing us with its presence, I have created a light Summers evening dish. The dish is quick and easy but most definitely hits the spot.
Serves: 4
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Ingredients:
- Chermoula base
- 650g fresh salmon
- 1 punnet of cherry tomatoes- halved
- 1 tbsp oil
- 1 pack of baby corn- halved lengthways
- 4 courgettes- spiralised
- 25g parsley- finely chopped
- Sea salt & cracked black pepper
Method:
- Preheat the oven to 160 degrees celsius (fan assisted)
- Place the salmon and cherry tomato halves into an oven proof dish, season, place in oven and cook for 15 minutes
- After 10 minutes, heat the oil in a large wok, stir fry the baby corn and spiralised courgette with the Chermoula base
- Once the salmon is cooked, flake into chunks and add to the wok along with cherry tomatoes, turn off the heat
- Serve immediately sprinkled with the parsley. Serve alongside a crisp zingy white wine such as 'Chenin Blanc' or a 'Pinot Gris.'
N.B. I was not paid to promote or feature the stated product, it is genuinely fantastic.
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