Salmon with Chermoula

These are the measurements I used, but feel free to use more or less of whatever if you prefer. You can also swap in orange zest and juice for the lemon or add 1/2 cup finely chopped onion with the parsley.

• • • 1 teaspoon smoked paprika
    1/2 teaspoon kosher salt
  1/2 teaspoon black pepper
• • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  1/4 teaspoon dried hot red pepper flakes
• a large pinch saffron threads, crumbled
• • • 2 garlic cloves, finely minced
    1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
• • 1/3 cup finely chopped fresh parsley leaves
• 2 tablespoons finely chopped fresh cilantro

4 center-cut salmon fillets (about 6 ounces each), pin bones and skin removed

Harissa (Middle-Eastern hot sauce), for serving (optional)

In a large shallow bowl, whisk together the dry spices. Whisk in the garlic, lemon zest and juice, and olive oil until blended. Stir in the parley and cilantro.

Add the fish and turn to coat it in the marinade. Cover and refrigerate 30 minutes.

Place an ovenproof pan (preferably cast-iron)underneath the broiler and heat the broiler. When the pan is smoking hot, carefully remove it from the broiler and place the salmon skin side down in the pan (it should sizzle mightily). Spoon the marinade over the fish and return the pan to the broiler. Broil the fish without turning until medium, about 7 minutes.

If you serve it like I did (with green lentils and roasted veggies), place a pile of lentils just north of center on each plate, then top with a salmon fillet. Spoon the vegetables down one side of the fish.

Serve with harissa on the side, if you like.