Salmon chermoula with rice


Thursday, 5th October 2017, 9:55 am
Updated Tuesday, 12th December 2017, 12:03 pm

4 x 200g salmon fillet, 2 preserved lemon, bunch of coriander, 3 cloves of garlic, 1 tsp cumin seed, 1 tblsp smoked paprika, 1 green chilli, 2 tblsp olive oil.

For the rice: 300g white rice (well rinsed), 1 onion (finely chopped), 6 rashers of smoked streaky bacon, 3 spring onions (finely chopped), tblsp chopped parsley, salt and pepper, oil for cooking.


Chef Paul Gildroy

in a food processor place the lemon, coriander, garlic, cumin, paprika, chilli and oil, blitz to a fairly fine paste. Rub this paste over the portions of salmon, cover and place into the fridge for a minimum of a couple of hours or overnight to marinade. Once the salmon has marinated heat a little oil in a pan and flesh side down add the salmon fillets, cook for 3-4 minutes then turn the

fish over onto the skin side and continue to cook for a further 3-4 minutes or

until the salmon feels firm to the touch. For the rice, cook the rice as in boiling salted water as instructed on the packet, once cooked drain and set aside. Heat a pan and add the bacon (there is no

need to add any oil as natural fats will come from the bacon as cooks) cook over

Chef Paul Gildroy

a moderate heat until golden then add the onion and saute for a further couple of minutes. Add the rice and toss so as the bacon and onion are well distributed through and the rice is taken on the flavours from the pan, then add the spring onion and chopped parsley. To serve simply spoon a good spoonful of rice onto each plate and top with the salmon and a few dressed leaves.