There is a new dish vying for # 1. Chermoula marinated salmon broiled or baked. I baked mine in a covered casserole (thereby preserving the sauce) and placed it on a bed of plain white basmati along with its sauce. I never knew such a simple combination could be so fulfilling (not that it filled me up, but that the taste was exquisite). My version of chermoula uses harissa instead of red chili powder - the combination of garlic and ground caraway seed really makes the dish for me.
Posted on: Fri, 31 Jan 2014 17:36:59 +0000
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