Moroccan-Spiced Wild Alaska Salmon Recipe

Ingredients (26)

• For the tahini-yogurt sauce:
• 1 cup plain yogurt (not Greek)
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1/8 teaspoon salt
• Pinch black pepper
• For the tomato-cucumber salad:
• 6 ounces (about 16) cherry tomatoes, halved
• 1 Persian cucumber, diced small
• 1/8 teaspoon salt
• A pinch of black pepper
• 2 teaspoons lemon juice
• 1 tablespoon olive oil
• 2 tablespoons roughly chopped mint leaves
• 2 tablespoons roughly chopped cilantro leaves
• For the salmon:
• 1 teaspoon turmeric
• 1 teaspoon ground coriander seed
• 1/2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/4 teaspoon Cayenne pepper
• 1/4 teaspoon salt
• 1 teaspoon grated fresh ginger
• 4 (6-ounces each) wild Alaska salmon fillets
• 2 tablespoons peanut oil, ghee, or other high-heat cooking oil