Cedar wrapped Mt Cook Alpine Salmon with Roast Red Pepper and Tomato Chermoula

Chermoula is a North African spice mix usually used with chicken. By toning the spice intensity down with red peppers and tomato, the mix works well with salmon.

Sauce for 4 x 150 gram portions of cedar wrapped salmon

Ingredients:

½ cup roast red bell pepper
½ cup cherry tomatoes
1 tablespoon fresh coriander leaves.
2 tablespoons chopped garlic chives (substitute 3 garlic cloves)
1 level teaspoon ground cumin seed
1 heaped teaspoon sweet paprika
1 level teaspoon ground black pepper
1 pinch of chilli flakes (or to taste)
2 tablespoons of cooking oil
juice of ½ a lemon
1 tablespoon white wine vinegar

Sauce Method:

1. Sweat (cook without browning) the spices in the oil on low heat for about 5 minutes2.
2. Add the roast pepper, tomatoes, vinegar and lemon juice.
3. Cook until tomatos are soft. Remove from heat.
4. Add the garlic chives and coriander.
5. Salt to taste.

Wraps Method:

1. Soak & season – soak cedar wrap in water for 30 minutes. Oil one side of the cedar paper and season salmon with salt and pepper.
2. Flavour & roll – place the salmon on top of the cedar wrap and add a tablespoon of the chermoula sauce to the top of the salmon before enclosing and tying off. Roll up and tie with twine.
3. Cook & Enjoy – Cook in a preheated oven at 220°C for 8-12 minutes,  keep a spray bottle of water in case the wood catches light! Serve with cous cous and steamed green vegetable.

Cedar wraps are available at: Farro, Guytons, Deli ca sea, Raeward Fresh (Harewood and Tower Junction) Moore Wilson The Burrow and online.  To buy online: click here