Roasted salmon with red chermoula and seared endive
Paleo, Gluten Free, Dairy Free, Soy Free
The pungent red Moroccan chermoula sauce brings a real spark to salmon fillets and blistered cherry tomatoes. Turn up the heat with a Fresno chile, if spicy is your thing. If not, skip the chile and you’ll still have a deeply delicious sauce for your fish.
- 6 ounces cherry tomatoes
- Fresh cilantro
- 1 fresno chile (optional)
- Red chermoula (olive oil - tomato paste - fresh garlic - sweet smoked paprika - allspice - sherry vinegar - maple syrup - salt)
- Two 6-ounce wild Alaskan salmon fillets
- 2 Belgian endives
- ½ ounce pine nuts
- Fresh dill
- 1 lemon
Prep the chermoula and tomatoes
- Cut the tomatoes in half.
- Coarsely chop the cilantro.
- If using, thinly slice the fresno chile crosswise; discard the seeds.
Roast the salmon
- Pat the salmon dry with a paper towel; season generously with salt and pepper and lightly coat with oil. Place on a lightly oiled sheet pan.
Toast the pine nuts; cook the endive
- Trim the root ends from the endives; cut the endives in half lengthwise.
In the same pan, add 2 tablespoons oil and warm over medium heat until hot but not smoking. Add the endive, cut sides down, and cook, without turning, until caramelized and soft, 5 to 7 minutes.
Make the endive dressing
- Finely chop the dill.
- Zest the lemon; juice half and cut the remaining half into wedges.
Nutrition per serving: Calories: 750, Protein: 46 g, Total Fat: 51 g, Monounsaturated Fat: 32.5 g, Polyunsaturated Fat: 9 g, Saturated Fat: 8 g, Cholesterol: 75 mg, Carbohydrates: 30 g, Fiber: 20 g, Added Sugar: 1 g, Sodium: 500 mg
Contains: fish, tree nuts