Salmon Salad with a Bite

 Menu Notes:

• The salmon is my adaptation of a Moroccan Spiced Salmon recipe.
• The yogurt sauce was originally a marinade for a Moroccan Grilled Salmon recipe, and I imagined and adapted it as a side dish.

The Ingredients (for four servings):

• 2 cloves (6 g) of garlic
• 3 g (or ½ teaspoon) of salt
• 180 ml (or ¾ cup) of plain yogurt
• 1 g (or 1 teaspoon) of ground  coriander
• 1 g (or 1 teaspoon) of ground cumin
• 1 g (or ½ teaspoon) of freshly ground white pepper
  
• The juice from half a lime
• 45 ml (or 3 tablespoons) of salad-grade olive oil
  

• 1 g (or ½ teaspoon) of ground cinnamon
• 1 g (or ¾ teaspoon) of ground cumin
• 4 g (or ½ teaspoon) of salt
• 3 g (or ½ teaspoon) of ground ginger
• 0.5 g (or ½ teaspoon) of mustard powder
• 0.5 g (or ¼ teaspoon) of ground nutmeg
• 1 g (or ½ teaspoon) of cayenne pepper
• 1 salmon filet weighing approximately 900 g (or 2 lb)
• The juice from half a lime

The Method:

1. Make the yogurt sauce at least 24 hours before serving the salmon and allow it to steep in the refrigerator.
2. Prepare the salmon at least 3 hours before serving it and allow it to cool in the refrigerator.

The Yogurt Sauce

1. Force the garlic cloves through a garlic press or mince finely.
2. Add the salt and mash it into the garlic until the mixture becomes slippery or foamy.
3. Add the garlic mixture to the yogurt and stir thoroughly.
4. Add the coriander, cumin, and white pepper, and stir thoroughly.
5. Add the lime juice and olive oil, and stir thoroughly.
6. Place the yogurt sauce in the refrigerator in a covered container for at least 24 hours.

The Salmon

1. Mix together the cinnamon, cumin, salt, ginger, mustard powder, nutmeg, and cayenne pepper.
2. Prepare a baking sheet or similar utensil large enough to hold the salmon by lining it with foil.
3. Spray or smear oil on the cooking surface of the foil.
4. Rinse and pat dry the salmon filet.
5. Sprinkle the skin, or the skin side of the filet with about one third of the spice mixture.
6. Place the filet, skin side down, on the foil.
7. Sprinkle the remainder of the spice mixture on the top of the filet.
8. Cover the salmon lightly, and allow it to sit out until it reaches room temperature.
9. Heat the oven  to 220°C (or 425°F).
10. When the salmon is ready for the oven, drizzle the lime juice over the filet.
11. Bake the salmon for 10 minutes or until the rendered salmon fat starts to bead on the sides of the filet, then remove it from the oven.
12. Allow the salmon to stand at room temperature for 30 minutes, then cover it with foil and refrigerate for at least two hours before serving.