Moroccan Salmon Crudo with Yogurt
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by The Crew of Pike Place Fish
One of the secrets to this raw salmon dish from Seattle restaurant Madison Park Conservatory is an amazing Moroccan spice blend called ras el hanout. It's like a curry powder in that there are a billion unique combin
Ingredients
1 teaspoon finely chopped fresh dill, plus more, coarsely chopped, for garnish
1 teaspoon finely chopped fresh mint, plus more, coarsely chopped, for garnish
Zest and juice of 1 lemon
1 teaspoon ras el hanout spice blend
1 teaspoon extra-virgin olive oil
1/2 English cucumber, peeled, seeded, and diced
1/2 cup plain Greek yogurt
1/2 pound fresh sockeye salmon fillet, thinly sliced
sea salt
Instructions
Combine the finely chopped dill, finely chopped mint, lemon zest, three-quarters of the lemon juice, the ras el hanout, olive oil, and cucumber and mix to make a chunky vinaigrette.
Smear a thin layer of yogurt down the center of a large plate. Layer the salmon thinly on top of the yogurt. Sprinkle the salmon with the remaining lemon juice and a pinch of salt. Drizzle the vinaigrette on top and garnish with the coarsely chopped dill and mint. Serve immediately.
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