Moroccan Salmon Crudo with Yogurt

Moroccan Salmon Crudo with Yogurt
Moroccan Salmon Crudo with Yogurt
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 combinations, with each cook creating his or her own, though most include Moroccan favorites like cardamom, ginger, or mace. The blend is sold in fancy grocery stores or in Middle Eastern markets like the one near us in Pike Place Market that smells like heaven. You can also buy it online. If you can't find Greek yogurt, let plain yogurt drain a bit in a colander until thick before using.
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  • Served Person: Serves 4
Moroccan Fish Appetizer No-Cook Yogurt Seafood Salmon Cucumber Sugar Conscious
  • sea salt
  • 1/2 cup plain greek yogurt
  • 1 teaspoon ras el hanout spice blend
  • zest and juice of 1 lemon
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon finely chopped fresh dill, plus more, coarsely chopped, for garnish
  • 1 teaspoon finely chopped fresh mint, plus more, coarsely chopped, for garnish
  • 1/2 english cucumber, peeled, seeded, and diced
  • 1/2 pound fresh sockeye salmon fillet, thinly sliced
  • Carbohydrate 4 g(1%)
  • Cholesterol 36 mg(12%)
  • Fat 11 g(17%)
  • Fiber 1 g(3%)
  • Protein 15 g(29%)
  • Saturated Fat 3 g(16%)
  • Sodium 341 mg(14%)
  • Calories 171

Preparation 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. From In the Kitchen with the Pike Place Fish Guys by The Crew of Pike Place Fish, (C) © 2013 Viking Studio

Preparation 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. From In the Kitchen with the Pike Place Fish Guys by The Crew of Pike Place Fish, (C) © 2013 Viking Studio

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