My new cookbook, 5 in 5 For Every Season, is just a week away (have you pre-ordered and requested a bookplate yet?) and I just can't wait for you to get your hands on it...so I'm going to share another recipe with you here.
It’s amazing what you can find on supermarket shelves these days. Back when I was a young cook, you couldn’t even fin radicchio! Now you can find everything from panko to ras el hanout, an earthy, peppery North African spice blend. Stocking your pantry with these staples means that everyday recipes—like the grilled salmon here—will always taste new and exciting.
Grilled Salmon with Moroccan Spices and Cucumber
Serves 4
Kosher salt and freshly ground black pepper
1 teaspoon ras el hanout spice blend
4 (6-ounce) skinless salmon
4 tablespoons olive oil
Juice of 1 lime
2 cups thinly sliced cucumber
¼ cup thinly sliced red onion
2 tablespoons chopped fresh mint leaves
1. Preheat a grill or grill pan to medium-high heat.
2. In a small bowl, mix together 1 teaspoon salt and the ras el hanout. Season the salmon on both sides with this spice mixture. Drizzle the salmon with 2 tablespoons of the olive oil and put on the grill. Cook until nicely charred and the fish releases from the grill, about 3 minutes. Flip and cook until medium-rare, about 2 minutes (For more well-done fish, cook covered)
3. Meanwhile, in a medium bowl, whisk together the lime juice and remaining 2 tablespoons olive oil. Lightly season with salt and pepper. Add the cucumber, onion, and mint and toss to combine. Taste and adjust the seasoning, adding salt and pepper as needed.
4. Put the salmon on plates, top with the cucumber salad, and serve.
