Moroccan Salmon Crudo with Yogurt

Cut the cucumber in to chunks and put in a food processor or blender Trim the ends from the cucumbers and scrub the peels. Remove about half of the peels from each cucumber and remove the seeds in the event that they are giant. Pour in the orange juice and sprinkle in the sugar and oregano. Blend for at least one minute or until finely pursed. The drink ought to be a bit thick and slightly foamy. Taste for sweetness and seasoning and adjust as needed.Pour in to a pitcher, cover, and refrigerate until chilled.

Ingredients

 1 teaspoon finely chopped fresh dill, and more, coarsely chopped, for garnish
  one teaspoon finely chopped fresh mint, and more, coarsely chopped, for garnish
  Zest & juice of one lemon
  one teaspoon eras El handout spice blend
  one teaspoon extra-virgin olive oil
  1/2 English cucumber, peeled, seeded, & diced
  1/2 cup plain Greek yogurt
  1/2 pound fresh sockeye salmon fillet, thinly sliced
  sea salt

Preparation

Combine the finely chopped dill, finely chopped mint, lemon zest, three-quarters of the lemon juice, the eras El handout, olive oil, and cucumber and mix to make a chunky vinaigrette.

Smear a narrow layer of yogurt down the middle of a immense 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.

Nutrition Information

  Calories53
  Carbohydrates4 g (1%)
  Fat3 g (5%)
  Protein3 g (6%)
  Saturated Fat0 g (1%)
  Sodium302 mg (13%)
  Polyunsaturated Fat0 g
  Fiber1 g (3%)
  Monounsaturated Fat1 g
  Cholesterol5 mg (2%)