Let’s Get Moroccan

No time for a marinade? A spice rub is an easy way to add flavor to grilled meat or fish--without the wait.

While the grill heats, toast a mixture of spices in a dry skillet until fragrant, then grind them into a fine powder using a spice or coffee grinder. Just make sure it’s not the one that grinds your coffee beans. Using your fingers, rub the surface of the fish with the ground mixture. This spice rub features cumin, coriander and cinnamon--three spices commonly found in Moroccan cuisine.

To round out the meal, add a cucumber salad with minted vinaigrette, and serve fresh fruit for dessert.

Plates from Crate & Barrel stores.

Grilled Salmon With Moroccan Spice Rub

Active Work and Total Preparation Time: 30 minutes

Vegetable oil

1 tablespoon whole cumin seeds

2 teaspoons whole coriander seeds

1 (3-inch) cinnamon stick

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

4 (6-ounce) salmon filets with skin

4 teaspoons olive oil

Oil a grill rack or grill pan. Heat the grill to medium-high or the pan over medium-high heat.

Meanwhile, place the cumin, coriander and cinnamon in a small skillet. Toast over medium heat until fragrant, shaking the skillet often, about 2 minutes. Remove the spices from the heat and let cool 1 minute. Transfer them to a spice grinder and pulverize. Place the mixture in a small bowl; mix in the salt and cayenne pepper.

Pat 1 teaspoon of the spice mixture on the flesh side of each filet, rubbing so it adheres, and rub each filet with 1 teaspoon of olive oil. You will have about 1 1/2 tablespoons of the spice mixture left over. Store it in a tightly closed jar.

Grill the salmon, flesh side down, for 6 minutes. Turn the filets over and grill just until cooked through, 5 to 8 minutes, depending on the thickness. Serve immediately.

4 servings. Each serving: 326 calories; 528 mg sodium; 85 mg cholesterol; 22 grams fat; 4 grams saturated fat; 1 gram carbohydrates; 30 grams protein; 0.56 gram fiber.

Minted Cucumber Salad

Active Work and Total Preparation Time: 10 minutes

To use a regular cucumber in this crunchy, colorful salad, peel, quarter, seed and slice it into bite-sized pieces.

3 tablespoons olive oil

2 tablespoons white wine vinegar

1 tablespoon chopped fresh mint leaves

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 large European hothouse cucumber, thinly sliced

1 small red onion, thinly sliced

Whisk together the olive oil, vinegar, mint, sugar, salt and pepper in large bowl. Just before serving, toss the cucumber and red onion with the vinaigrette.

4 servings. Each serving: 112 calories; 297 mg sodium; 0 cholesterol; 10 grams fat; 1 gram saturated fat; 5 grams carbohydrates; 1 gram protein; 0.94 gram fiber.

MENU

Grilled Salmon With Moroccan Spice Rub

Minted Cucumber Salad

Fresh Fruit

GAME PLAN

30 minutes before: Heat and oil grill. Toast and grind spices.

25 minutes before: Slice cucumber and red onion. Make vinaigrette.

15 minutes before: Rub salmon with spice mixture and grill.

5 minutes before: Toss cucumber salad.

SHOPPING LIST

4 (6-ounce) salmon filets

1 large European hothouse cucumber

1 small red onion

Mint

Fresh fruit

STAPLES

Cayenne pepper

Cinnamon stick

Coriander seeds

Cumin seeds

Olive oil

Sugar

Vegetable oil

White wine vinegar