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Recipe: Shell and Bones’ Chermoula Salmon

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HARTFORD - It is New Haven Restauant Week and Chef Franco from Shell and Bones stopped by FOX 61's Good Day Connecticut to show off some of their cuisine.  Here's a dish you can try making at home.

Chermoula Salmon  (yield 4 servings)

  • ¼ cup coarsely chopped parsley
  • ¼ cup coarsely chopped cilantro
  • ½ tblsp coriander powder
  • 2 cloves garlic, minced
  • 2 tblsp fresh lemon juice
  • 1 ½ tsp paprika
  • 2 tblsp ground cumin
  • Pinch saffron treads
  • Ground cayenne pepper to taste
  • Kosher Salt and pepper to taste
  • ¼ cup olive oil
  • 4 salmon steaks or fillets

In a small food processor combine cilantro, parsley, garlic, coriander powder, and lemon juice. Add spices and olive oil and process until thoroughly combine into a paste, season to taste with salt and pepper.

Season salmon with salt and pepper, and spread half the chermoula paste onto the fish. Allow to marinate for one hour. Preheat oven to 400F.

On a baking sheet, lay salmon on aluminum foil and lay two or three lemon slices on top of the fish. Cover with remaining Chermoula and add a small amount of water or white wine before folding fish up into a pouch. Roast in the oven for 8 minutes, then uncover and continue cooking until fish is cooked, another 6-8 minutes depending on the thickness of the fish. Serve immediately over a nice simple salad or roasted fingerling potatoes, lemon butter or black olive tapenade.

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