Salmon marinated in the fragrant Moroccan herb paste called chermoula is quick and easy to make.
Robin Mather Special to the Arizona Daily Star In her later years, my mother gladly delegated almost all cooking chores to me. Naturally, our cooking styles were quite different, and she was usually gracious enough not to complain about the meals I presented to her.
As a little girl, I was afraid of fish, having once gotten a bone stuck in my throat. Then, my father taught me how to lift away the fillets delicately and easily from a whole fish. “Follow the line along the side,” he said, tracing it with the tip of a knife. “Make a cut there, and then you can lift the fillets away to expose the bones. They’re easy to remove then.” He was right about that, as he was about almost everything he taught me.
Chermoula, the Moroccan spice paste, is also a great marinade and grilling sauce for chicken, lamb, and firm mild fish. If you happen to have preserved lemons on hand, substitute ¼ preserved lemon, pulp discarded and rind coarsely chopped, for the lemon zest and juice. If you don’t have preserved lemons, see the note below if you’d like to make a quick batch.
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