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Moroccan Salmon Crudo with Yogurt

Name: Moroccan Salmon Crudo with Yogurt
Cuisine: moroccan
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

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
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.

Recipes sourced from Epicurious.com.

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