Moroccan Salmon with Cucumber Raita

Recipe courtesy of chef Tom Valenti

Ingredients

Salmon

- 1 lb Salmon fillet

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1 teaspoon paprika

- 1 teaspoon garlic powder

- 1/2 teaspoon cayenne

- 1 oz pure olive oil

- 1 oz  butter

Cucumber Raita

- 2 hothouse cucumbers (peeled and seeded)

- 2 oz plain yogurt

- Juice of one lemon

- Kosher salt

- Black pepper, ground

- 4 mint leaves, chopped

- 1 clove garlic, chopped and pasted

Directions

Salmon

1) Combine all dried spices in a bowl, mix, then run spice mixture over flesh side of salmon.

2) Heat oil in a sauté pan, add salmon to pan, skin side down.

3) Sauté for about 4 minutes.

4) Add butter, let it melt, then carefully flip salmon and sauté for about 2 minutes more.

4) Remove from pan and let cool.

Cucumber Raita

1) Using the largest holes on a box grater, grate cucumbers and place in a colander.

2) Salt, then press out as much water as possible.

3) If you have the time, let them set overnight in the refrigerator to drain.

4) Add drained cucumber to a mixing bowl, add the yogurt, lemon juice, chopped mint and salt and pepper to taste (you can add a little more lemon or salt and pepper according to your liking.)

To Serve

1) Place a small amount of the raita on a plate, then using a fork “flake” some of the room temperature salmon off and add it to the raita.

6) Serve.

PRINTER FRIENDLY | SHARE ON FACEBOOK | TWEET

Copyright ©2011 Find.Eat.Drink. LLC All rights reserved.