Serves Serves 8 - 10 as part of a barbecue selection
Preparation time
Cooking time

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Ingredients

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Method

1. Dry roast the cumin and coriander seeds until fragrant
2. Allow to cool and grind to a fine powder
3. Peel and finely dice garlic
4. Finely dice the chillies
5. In a small saucepan gently heat the lemon juice and saffron to release the colour and flavour of the saffron
6. Place all the ingredients into a bowl and mix to combine
7. Rub some marinade over the salmon and refrigerate for at least 4 hours
8. Cook on a hot barbecue until medium rare
9. The salmon is delicious flaked over the top of couscous that has had a little of the chermoula and finely diced cucumber and tomato tossed through it
10. The extra marinade will keep for about a week in a clean, airtight container in the refrigerator

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