Much of the flavor in this fast and easy dish comes from the charmoula (also spelled chermoula.) Charmoula is a North African sauce made of herbs, garlic, oil, and spices, frequently used to flavor fish. If it sounds intimidating to make, it isn’t! It’s not much different from a pesto, pistou, or chimichurri sauce. This recipe starts by toasting some unpeeled garlic cloves in a dry skillet until the skins begin to blacken. Then use a food processor or blender to combine the (peeled) toasted garlic, fresh herbs, spices, olives, lemon juice, and olive oil into a paste. Add some salt and set aside while you prepare the fish.
I used marinated green olives for a little extra flavor
The fish—I used salmon—should be seasoned with salt and pepper before placing it in the skillet. I generally like to roast my fish, but the filets only take 3-4 minutes per side on the stovetop and the end result was delicious. The fish should be fairly easy to flip once it’s cooked because the heat renders fat and pulls it to the surface. You can read all you’ve ever wanted to know about techniques for perfectly pan fried salmon at Serious Eats.
Toast the garlic in its skin, then let cool and peel
By the time you’ve steamed a side of broccoli, this meal is ready! It’s quick to prepare, and full of nutrition and flavor. Enjoy!
Food and Wine August 2014
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