This dish is so Mediterranean in terms of the flavors that all meld together so well.

Seared crispy skin salmon dusted with earthy ras el hanout spice.

Rustic eggplant, chickpea & tomato compote scented with fresh & dried coriander.

Cumin-infused extra virgin olive oil with the mingled compote juices ties it all together.

Lots of great omega-3 fatty acids, protein, fiber, quality carbs & phytonutrients make it not only delicious but so good for you.

Recipe (Serves 4)

Salmon:

  • 1 lb wild-caught salmon
  • 1 tbsp avocado oil
  • 1 tbsp ras el hanout
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

1) Heat up a saute pan over medium-high heat & add oil

2) Season salmon with ras el hanout (only on flesh) & season skin with salt and pepper

3) Saute with skin side down

4). Cook until salmon is rare to medium-rare & flip to flesh side & cook 15 seconds

5) Remove from pan and reserve

Compote:

  • 1 tbsp extra virgin olive oil
  • 1 yellow onion, diced
  • 1 eggplant, diced with skin on
  • 8 oz San Marzano or grape tomatoes
  • 3 cloves garlic, minced
  • 1 cup organic chicken broth
  • 1 can organic chickpeas
  • 1 tsp capers
  • 1 tsp ground coriander seed
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh coriander (cilantro)

1) Add oil to dutch oven and heat to medium

2) Saute onion for 2-3 minutes until softened

3) Add eggplant & saute 5 minutes until softened

4) Add garlic & saute for 1 minute til fragrant

5) Add broth, tomatoes, chickpeas, capers, cumin, salt & pepper

6) Bring to a boil, then simmer for 20 minutes

7) Allow to cool slightly & then add cilantro

Broth:

  • 1 tbsp whole cumin seeds
  • 4 tbsp extra virgin olive oil
  • Compote juices

1). Toast whole cumin seeds in a dry skillet

2) Let cool slightly

3). Add oil & let sit for 20 minutes

4) Strain & blend with compote juices

Assembly:

1) Place compote on plate along with juices

2) Place salmon atop

3) Drizzle cumin oil broth around plate

4) Top with baby or microgreens

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