Moroccan Salmon Crudo with Yogurt

Name: Moroccan Salmon Crudo with Yogurt
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 English cucumber, peeled, seeded, and diced; 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 Zest and juice of lemon; 1 teaspoon extra-virgin olive oil; 118 milliliters plain Greek yogurt; 1 teaspoon ras el hanout spice blend; 227 grams fresh sockeye salmon fillet, thinly sliced; 4 servings sea salt

You can never have too many main course recipes, so give Moroccan Salmon Crudo with Yogurt a try. This gluten free and pescatarian recipe serves 4. One portion of this dish contains around 14g of protein, 5g of fat, and a total of 115 calories. If you have cucumber, greek yogurt, juice of lemon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

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.

Ingredients you will need

Ras El Hanout

Lemon Juice

Vinaigrette

Lemon Zest

Olive Oil

Cucumber

Dill

Mint

Smear a thin layer of yogurt down the center of a large plate.

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Yogurt

Layer the salmon thinly on top of the yogurt.

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Salmon

Yogurt

Sprinkle the salmon with the remaining lemon juice and a pinch of salt.

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Lemon Juice

Salmon

Salt

Drizzle the vinaigrette on top and garnish with the coarsely chopped dill and mint.

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Vinaigrette

Dill

Mint

Serve immediately.

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Pike

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Pike

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Fish

Ingredients

Servings:

English cucumber, peeled, seeded, and diced 1teaspoon

finely chopped fresh dill, plus more, coarsely chopped, for garnish 1teaspoon

finely chopped fresh mint, plus more, coarsely chopped, for garnish 1

Zest and juice of lemon 1teaspoon

extra-virgin olive oil 118milliliters

plain Greek yogurt 1teaspoon

ras el hanout spice blend 227grams

fresh sockeye salmon fillet, thinly sliced 4servings

sea salt

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.