Salmon With Chermoula - cooking recipe

Ingredients

4 -6 salmon fillets (about 6 oz each)
3 -4 tablespoons of fresh squeezed lemon juice (depending on preference)
1/2 cup flat-leaf Italian parsley (lightly packed)
1/2 cup cilantro (lightly packed)
2 -3 teaspoons paprika
1 teaspoon ground cumin
1 -3 garlic clove (depending on preference)
1/4 teaspoon salt
5 tablespoons olive oil (to make it lower calorie I use less olive oil and more lemon juice)

Preparation

In a food processor, combine all ingredients (except salmon and 1/2 the olive oil) and blend.
Drizzle in the remaining olive oil while blending until desired consistency is obtained.
Add more of any ingredient to suit your taste.
Place salmon in a baking dish and coat with 2/3 of the mixture on both sides (reserve 1/3 for later). Let marinade in refrigerator for up to an hour.
Place on grill and cook for 6 to 10 minutes.
When the salmon in no longer opaque remove from the grill and place on a serving platter.
Brush the salmon with the remaining mixture.
Serve with couscous or rice.