Ras El Hanout, “head of the shop” in Arabic, is a spice blend that includes all the best flavours that a shop has to offer. Used extensively in Moroccan dishes, including by Moroccan Jews.

  • 8 small skinless salmon filets, about 100g each
  • Salt and pepper to season
  • 1 tablespoon olive oil
  • 2 x 400g cans chickpeas, drained and rinsed
  • 2 tablespoons (25 ml) olive oil
  • 2 tablespoons ras el hanout spice blend
  • 4 cups (1 large bag) fresh baby spinach, washed and dried

Season the salmon filets with salt and pepper on both sides, and set aside. In a very large saute pan with high sides, heat 1 tablespoon of olive oil, place the salmon in the hot pan and saute on one side until golden and crust has formed, about 4 minutes.

While the salmon cooks, in a small bowl combine the olive oil and the ras el hanout to make a paste. Set aside.

Using tongs turn the salmon over to cook on the other side, add the chickpeas to the pan and drizzle the ras el hanout and oil paste on top. Cook a few minutes longer, until the salmon flakes and the chickpeas are warmed through.

Add the spinach and toss all the ingredients together until the spinach is wilted. Don’t worry as the salmon brakes up, its meant to be served as a happy bowl full of food and flavour.