3 tsp ground cumin
1-1/2 tsp ground coriander
3 cloves garlic, minced
3/4 cup extra virgin olive oil
1-1/2 tsp paprika
1/2 tsp cayenne pepper, or 1-1/2 tsp harissa, to taste
3/4 tsp kosher salt
1/3 tsp black pepper
1-1/2 oz fresh lemon juice
2 Tbsp flat-leaf parsley, chopped
2 Tbsp fresh cilantro, chopped (or double the parsley instead)
3/4 grilled red bell pepper (or jarred roasted red peppers), chopped
1 whole preserved lemon, pulp removed, finely chopped
1/2 cup small cherry tomatoes, halved
6 Kalamata olives, pitted, halved
3 stalks celery, cut in half lengthwise, then into 3-inch long slices
1-1/2 to 2 lbs salmon, cut into 6-8 pieces
For the sauce:
1-1/2 Tbsp tomato paste
1 tsp sugar
3 tsp lemon juice
2 Tbsp olive oil
Make the chermoula: In a small, dry frying pan, toast cumin and coriander until slightly fragrant, about 1 minute. Remove to a large bowl.
In the same pan, sauté garlic in 1 Tbsp olive oil until lightly cooked, 1 minute. Add to the mixing bowl, along with paprika, cayenne, salt, pepper and lemon juice. Whisk well. Add remaining olive oil slowly, then add parsley and cilantro. Then, add chopped red pepper, preserved lemon, tomatoes and olives, to make the chermoula.
Set aside 1/4 of the chermoula. Place fish in a nonreactive glass or ceramic baking dish, and rub on all sides with the remaining 3/4 of the chermoula.
In the base of a tagine or Dutch oven, arrange celery stalks to form a “platform” for the fish. Arrange fish pieces on top, along with the chermoula marinade.
Mix together the sauce ingredients, and pour over the fish. Add 1/2 cup of water.
Cover and cook on lowest heat for 20-25 minutes, until the fish is just cooked. Top with reserved chermoula, and serve over couscous or rice.