February 10, 2022
Chermoula Salmon with Red Pepper Sauce and Roasted Romanesco
This North-African-inspired meal of slow-cooked salmon with a punchy chermoula sauce gets topped with a light and creamy red pepper sauce. Roasted romanesco serves as a great filling and beautiful side.
Servings: 2
Calories: 388kcal
Ingredients
Salmon
- 12 ounces salmon
- 1/4 cup cilantro chopped
- 1 tablespoon mint leaves chopped, optional
- 1 garlic clove minced
- 1 teaspoon lemon juice
- 1/2 teaspoon harissa paste
- 1/4 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- salt and pepper to taste
Pepper Sauce
- 1/4 cup roasted red bell pepper from a jar
- 1/4 cup cottage cheese or raw unsalted cashews for dairy-free
- water as needed
- salt and pepper to taste
Romanesco
- 3 cups romanesco florets 1 head
- 1 teaspoon avocado oil
- salt and pepper to taste
- 1-2 teaspoons lemon juice
- zest of 1/2 lemon
Instructions
- Preheat the oven to 425ĀŗF.
- Roast the romanesco first – toss the florets with the oil and spread onto a foil-lined baking sheet. Bake at 425ĀŗF for 15-20 minutes, or until beginning to brown in places. Then remove from the oven and sprinkle with lemon juice and zest. Set aside.
- Prepare the salmon while the florets roast. Place the salmon onto a foil-lined baking sheet that has been lightly rubbed with a bit of avocado oil to prevent sticking. Combine all remaining salmon ingredients in a small bowl and then rub over the tops of the salmon filets. Set aside.
- Lower the oven temperature to 200ĀŗF. Bake the salmon at 200ĀŗF for 20 minutes, or until the fish is just beginning to flake, or registers 120ĀŗF inside. It will have a more raw appearance but be cooked at this point.
- While the fish cooks, combine all pepper sauce ingredients in a high power blender and blend until completely smooth. Set aside.
- Return the roasted romanesco to the oven during the last 5 minutes of cooking to rewarm it.
- Serve the fish with the sauce drizzled over top and romanesco along side with more fresh parsley for garnish, if desired.
Notes
Protein:Energy Quotient [calories]: 1.54
Nutrition Facts
Chermoula Salmon with Red Pepper Sauce and Roasted Romanesco
Amount per Serving
Calories
388
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
6
g
Cholesterol
98
mg
33
%
Sodium
497
mg
22
%
Potassium
1811
mg
52
%
Carbohydrates
21
g
7
%
Fiber
10
g
42
%
Sugar
10
g
11
%
Protein
46
g
92
%
Vitamin A
456
IU
9
%
Vitamin C
438
mg
531
%
Calcium
73
mg
7
%
Iron
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.
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