Ras el hanout is one of my favourite spice mixes.  The name is Arabic for “head of the shop” (similar to the English expression “top shelf”) and implies a mixture of the best spices the seller has to offer.  The mix is generally associated with Morocco, although neighboring North African countries use it as well – Wikipedia

As well as using this spice in various meat dishes, I love the flavour it imparts when rubbed on to salmon before cooking.  Served with my favourite coconut rice, this dish is extremely tasty and very simple to serve up.

INGREDIENTS: to serve 2

2 salmon fillets
2 teaspoons olive oil
Zest of half a lemon
Squeeze of lemon juice
1 heaped teaspoon Ras el Hanout spice mix
Teaspoon of honey

METHOD:

Mix all the ‘rub’ ingredients together in a small bowl then massage into the top of the salmon fillets.

Place the fillets on a baking tray and bake at 180°C for 12 to 15 minutes (depending on size) until just cooked.

Serve on a bed of coconut rice.

Spicy Moroccan Salmon Fillets

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.