1 small side salmon, skin on
1⁄2 cup labne
2-3 teaspoons ras al hanout
3 tablespoons brown sugar
finely grated zest 2 limes
1 tablespoon finely chopped coriander
1 clove garlic, crushed
2 teaspoons grated fresh ginger
1⁄4 cup each coriander and mint leaves
Preheat the oven to 220 ̊C.
Remove the pin bones from the salmon and place, skin side down, on a lined, rimmed baking tray.
Put the labne, ras al hanout, brown sugar, lime zest, coriander, garlic and ginger in a bowl and combine to form a paste. Season with sea salt. Spread the paste in an even layer over the flesh of the salmon.
Roast for 15 minutes or until cooked to your liking. Set aside to cool before removing from the tray.
To serve: Slide the salmon onto a serving platter. Scatter with coriander and mint leaves and garnish with lime wedges.
Labne: a thick, strained yoghurt. It can be formed into small balls and rolled in herbs, spices or nuts or drizzled with honey and served with fruit as a dessert.
Ras al Hanout: a Moroccan spice mix, which loosely translates as ‘house blend’. Local housewives swear their own combination is always the best. Made of numerous spices and aromatics such as cinnamon, cardamom, fennel, coriander, cumin and chilli. The chilli content varies between mixes, so quantities will depend on how spicy you want the finished dish to taste.
Both are available from good supermarkets and food stores.