Moroccan baked salmon with preserved chermoula (recipe)

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Moroccan baked salmon with preserved chermoula (recipe)
NameMoroccan baked salmon with preserved chermoula
IngredientsSalmon fillets Butter Garlic cloves Preserved lemon Fresh coriander leaves Fresh parsley Saffron Paprika Cayenne pepper Olive oil Lemon juice Honey
Cooktime (in hours)0.333333333
Preptime (in hours)0.333333333
Totaltime (in hours)0.666666666
Keto friendlinessKeto friendly
Calories504
Fat25.4
Protein63.9
Carbohydrate2
Fiber0.4
Net carbohydrates1.6
Sugar0.3
Saturated fat7.5
Cholesterol (mg)185.5
Sodium270.4
Servings4
Yield4 fillets
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
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Moroccan baked salmon with preserved chermoula (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.

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Moroccan baked salmon with preserved chermoula (recipe)


  1. mix the chermoula ingredients with 2 tbsp water in a shallow dish , large enough to hold the salmon in a single layer. Coat the fish with the marinade and rub in well with your fingers.
  2. Cover and leave to marinade for at least 2 hours.
  3. Cut 4 pieces of foil large enough to hold the salmon . Place a salmon in each piece of foil and spoon over remaining marinade.
  4. Top each piece with 2 tsp butter, a pinch of chillies and season with salt and pepper.
  5. Fold the foil over to form 4 parcels . Place on a baking sheet and allow to sit at room temperature for 15 minutes. in the meantime preheat oven to 220 degrees C.
  6. Bakein the oven for 20 minutes. Serve with potatoes or maybe cous cous.

    Food tags
    African,


Moroccan baked salmon with preserved chermoula (recipe) details

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Time:
Prep Time in Hours and Mins:40M

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