This is a different and very good marinade for salmon. I usually do this one on the grill and use a wood plank but the marinade is plenty good all on it's own so you could use it on just about any method of cooking the salmon.
This is a quick salad my husband suggested I try to make for him. I used what seasoning I thought sounded closest to what he described as the flavor, and he said it tasted perfect. Hopefully you will like it too!
For a wet rub or marinade, mix this spice blend with enough olive oil to make it into a paste, about 3 to 4 tablespoons. It's also good to add to lentil or vegetable soups. It's enough to marinate 2 to 3 pounds of boneless chicken or lamb cubes to be grilled, or to be browned and stewed as a tagine.
Entered for safe-keeping. From June 2012 Vegetarian Times. Yet another version of this spice best known as seasoning in Moroccan couscous, as you will have to experiment to find your favorite version to suit your taste preference and spice availability. Compared to my Recipe #374781 #374781, this version has much less cinnamon, and a lot more ground coriander, and it uses smoked paprika. Ras El Hanout can contain up to 50 different spices and vary in heat and intensity. VT said its version is mild and simplified, yet full of flavor.
Haven't tried it yet, from Mastering the Art of Barbecue Cooking by Hannah H. Thomas, 1974. This is different from the other marinades posted-this has "dry table wine" (not sure what kind) and ground coriander...
In Morocco, mint tea is a drink of hospitality. It is served throughout the day as well as at mealtime. It is always served to guests; it is considered impolite to refuse it! Of course my Moroccan menu wouldn't be complete without this very simple mint tea recipe. Enjoy!