Getting Spicy | Ras al Hanout

Ras al Hanout | Wikipedia
Photo by Sarefo

I enjoy stirring up culinary creativity—especially when the ingredients are easily accessible! My July 8th post, Playing With My Food, mentioned a Trader Joe's exotic spice set called The Spice Route. I promised that I would explore each of the 4 spices, starting with Ras al Hanout. (Read the post for further information.)

FACTS:

• Click HERE for pronunciation.
• North African spice mix that is similar to garam masala in India.
• The name is Arabic for "head of the shop" or akin to the English "top shelf."
• It is most commonly associated with Morocco.
• The mixture often contains over a dozen spices—the proportion of those spices varying from region to region.
• It is used as a rub on meat and fish—couscous and rice.
• Traditional ingredients include cardamom, cumin, cloves, cinnamon, allspice, mace, nutmeg, coriander, chili peppers, ginger, turmeric, fenugreek, paprika, and peppercorn. Often regional ingredients like chufa, galangal, and monk's pepper will be used.
• It once contained aphrodisiac properties.

As a low-carber, I will be trying each of The Spice Route blends on riced cauliflower or cauli-rice, primarily because it can be transformed with little effort. I also intend to experiment with spiralized root veggies, in addition to meat dishes.

CRUSTED SEARED SALMON WITH RAS AL HANOUT

Adapted from a recipe by Tanya Holland

Show: Melting Pot

INGREDIENTS:

• Grapeseed oil
• 4 (6-ounce) salmon fillets, skin removed
• Trader Joe's Ras al Hanout

DIRECTIONS:

1. Heat 1 tablespoon of oil in a sauté pan. 
2. Season fish with salt and pepper and roll in spice mixture, using just enough to lightly coat fillets. 
3. Sear over medium high heat for 3 minutes on each side. Fish should be medium rare.

Spicefully Yours,

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