Ingredients Jump to Instructions ↓

  1. 5 oz. wild Pacific salmon

  2. 1 Meyer lemon, sliced

  3. 1 zucchini, thinly sliced with a mandolin

  4. 1 tsp. cinnamon

  5. 1 tsp. cardamom

  6. 1 tsp. ginger

  7. 1 tsp. cumin

  8. 1 pinch of saffron

  9. 1 tsp. turmeric

  10. 1/2 tsp. coriander

  11. 1/2 tsp. salt

  12. 1/2 tsp. pepper

  13. 1/2 tsp. paprika or cayenne pepper

  14. 1/4 tsp. cloves

  15. 2 tbsp. extra virgin olive oil

Instructions Jump to Ingredients ↑

  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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