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5 from 1 vote

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.
Course Main Course
Cuisine African
Keyword African, bell pepper, chermoula, dinner, egg-free, harissa, lunch, main, nut-free, romanesco, salmon, seafood
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2
Calories 388kcal
Author Jenny Ross

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 425ºF.
  • Roast the romanesco first - toss the florets with the oil and spread onto a foil-lined baking sheet. Bake at 425ºF 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 200ºF. Bake the salmon at 200ºF for 20 minutes, or until the fish is just beginning to flake, or registers 120ºF 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

Calories: 388kcal | Carbohydrates: 21g | Protein: 46g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 98mg | Sodium: 497mg | Potassium: 1811mg | Fiber: 10g | Sugar: 10g | Vitamin A: 456IU | Vitamin C: 438mg | Calcium: 73mg | Iron: 13mg