I’m not sure that these are really “Morrocan” spices, but whatever…it was good.  Of course the children weren’t enthused, but being mean we made them eat at least some of the soup and salmon.   Just so you know, I overcooked both the soup and the salmon, so it really could have been better.  Next time I need to pay attention to the grill better!  While I was grilling the salmon I also put one of the freeze and bake french bread loaves on the top shelf of the grill.  That is one of my favorite things to do when the meal doesn’t have enough carbs. 😉

Wine pairing was a Williams Selyem Pinot Noir.  Pinot Noir is a good pairing for salmon.

Recipe for the soup:

1 tbsp olive oil
1 onion chopped
2 cloves garlic, chopped
1 tbsp chopped fresh ginger root (I will buy ginger root and freeze the whole pieces in about TBSP portions.  Makes is easier to have on hand)
1 tsp ground cumin
1 tsp smoked paprika
pinch cayenne
1.5 pound chopped carrots
1 large potato peeled & chopped
6 cups chicken stock
1 tbsp honey
1 tbsp lemon juice
salt & pepper to taste
1/2 cup greek yogurt, or sour cream

Heat oil in a large saucepan. Add onion, garlic & ginger. Cook gently until fragrant – about 5 minutes. Add cumin, paprika and cayenne. Cook 30 seconds until fragrant.  Add carrots, potato, stock, honey and lemon juice. Cook until vegetables are very tender – about 30 – 40 minutes.  Don’t over cook or else the liquid evaporates too much and it become a pretty thick “soup”.

Puree soup* and return to heat.  Season to taste and mix in 1/2 cup of yogurt.

Serve with a dollup of the yorgurt on top.

*I have a hand held Braun mixer/puree thing.  It is one of my favorite appliances and they don’t cost very much.  I used it to make baby food all the time, and I used the whip attachment for fresh whipped cream.  I lurve it!

Recipe for the salmon:

1 TBSP brown sugar
1 tsp sea salt
1 tsp pepper
1 tsp cumin
1 tsp ground ginger
1 tsp smoked paprika

1-2 salmon filets

Mix up the spices for the rub, and rub over both sides of the salmon.  Spray the fish griller with Pam (or something like it – sometimes the fish sticks to it, so this makes it easier to get it out) and place fish in it.  Grill 5 minutes on each side over medium heat.  Try not to overcook or it can be pretty dry.  Ask me how I know. 😉