Behind the Recipes
Moroccan-Spiced Salmon by Chef Laurent Gras
Makes 1-2 serving
INGREDIENTS:
5 oz. wild Pacific salmon
1 Meyer lemon, sliced
1 zucchini, thinly sliced with a mandolin
1 tsp. cinnamon
1 tsp. cardamom
1 tsp. ginger
1 tsp. cumin
1 pinch of saffron
1 tsp. turmeric
1/2 tsp. coriander
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika or cayenne pepper
1/4 tsp. cloves
2 tbsp. extra virgin olive oil
PREPARATION:
1. Preheat the oven to 250 degrees F.
2. Make a "Ras El Hanout" Moroccan spice blend by grinding together the cinnamon, cardamom, ginger, cumin, saffron, turmeric, coriander, salt, pepper, cayenne pepper and cloves. Pass this mixture through a sieve to create a fine powder.
3. Lightly dust the salmon with the spice blend.
4. Heat 1 tbsp. olive oil in a skillet over medium-high heat. Sear the salmon and the Meyer lemon slices for about 2 minutes.
5. On a baking sheet, place the salmon on top of the lemon slices and bake for 15 minutes (for medium-rare).
6. While the salmon bakes, place the zucchini slices in a single layer on a nonstick baking sheet.
7. Season the zucchini with remaining olive oil and salt.Bake the zucchini for 2-3 minutes, until barely cooked.
8. To serve, arrange the zucchini slices on a plate and top with the salmon.
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