This zingy yet creamy Tuscan sauce is the perfect accompaniment to beautifully pink pan-seared salmon fillets. Serve alongside a fresh green salad and crusty bread for dipping or herby new potatoes.
Season, to taste, with salt and cayenne pepper, if using. Spread the chermoula paste liberally all over the salmon fillets. Cover and set aside to marinate for as long as possible, and up to an ...
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“It’s homemade Indian cheese with a little bit ... There’s a tandoori entree that is uniquely made with salmon called the garlic-peppercorn maach. Jai said he likes the seafood and Indian ...