Cilantro and parsley serve as the foundation for this lemon-forward and herbaceous North African-inspired sauce recipe that goes incredibly well with grilled fish and many other types of meat. If you like chimichurri or gremolata-style sauces, you should absolutely give this recipe a try.
Ingredients
1 small shallot,(peeled and finely minced)
3garlic cloves,(peeled and finely minced)
1 tspfresh ginger, (peeled and finely minced)
Zest of 2 lemons
Juice of 1 lemon, (or more to taste)
1cupfresh cilantro, (both leaves and stems, finely minced)
Place shallot, garlic, and ginger in a non-reactive bowl with the lemon zest and lemon juice.
Allow the mixture to sit for 15 minutes.
Stir in the sliced fresh cilantro, parsley, and scallion.
Whisk in the olive oil, minced saffron, cumin, sweet paprika, and ground cayenne powder, until all of the ingredients are evenly distributed.
Taste, and season with kosher salt until you are satisfied with the flavor.
Add additional lemon juice if you feel that the sauce needs more acidity, and taste again to see if more salt is needed.
Notes
I saw that a number of traditional chermoula recipes called for preserved lemons, which would be a nice touch if you can find them. You can even make your own preserved lemons at home.