Name: Moroccan Salmon Crudo with Yogurt
Yield: Serves 4
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

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Moroccan Salmon Crudo with YogurtMorgan Keuler

One of the secrets to this raw salmon dish from Seattle restaurant Madison Park Conservatory is an amazing Moroccan spice blend called ras el hanout. It's like a curry powder in that there are a billion unique combinations, with each cook creating his or her own, though most include Moroccan favorites like cardamom, ginger, or mace. The blend is sold in fancy grocery stores or in Middle Eastern markets like the one near us in Pike Place Market that smells like heaven. You can also buy it online. If you can't find Greek yogurt, let plain yogurt drain a bit in a colander until thick before using.

Recipe notes

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