- 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
- Combine the finely chopped dill, finely chopped mint, lemon zest, three-quarters of the lemon juice, the ras el hanout, olive oil, and cucumber and mix to make a chunky vinaigrette.
- Smear a thin layer of yogurt down the center of a large plate. Layer the salmon thinly on top of the yogurt. Sprinkle the salmon with the remaining lemon juice and a pinch of salt. Drizzle the vinaigrette on top and garnish with the coarsely chopped dill and mint. Serve immediately.