Moroccan Spiced Salmon with Saffron-Quinoa Pilaf and Charred Zucchini Ribbons

Prepare the Salmon: Pat the salmon fillets thoroughly dry with paper towels. In a small bowl, whisk together cumin, coriander, smoked paprika, turmeric, a generous pinch of flaky sea salt, and black pepper. Rub this spice blend all over the salmon fillets.

Cook the Quinoa Pilaf: In a small saucepan, combine the cooked quinoa with 1/4 cup of water and a pinch of saffron threads. Bring to a simmer over medium heat, cover, and cook for 5-7 minutes, or until the liquid is absorbed and the quinoa is fragrant and heated through. Stir in the fresh mint and lemon juice. Season with salt and pepper to taste.

Sear the Salmon: Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat until shimmering. Carefully place the salmon fillets, skin-side down (if skin-on), into the hot skillet. Sear for 4-5 minutes, until the skin is crispy and golden brown. Flip the salmon and cook for another 3-5 minutes, depending on thickness, until cooked through but still moist in the center. The flesh should flake easily with a fork.

Char the Zucchini: While the salmon cooks, use a vegetable peeler or mandoline to create long, thin ribbons from the zucchini. Toss the zucchini ribbons with the remaining 1/2 teaspoon of olive oil, a pinch of salt, and pepper. Heat a separate dry skillet or grill pan over high heat. Add the zucchini ribbons in a single layer (you may need to do this in batches) and cook for 1-2 minutes per side, until lightly charred and slightly tender but still vibrant green. They should have a pleasant bite, not be mushy.

Assemble and Serve: Spoon the saffron-quinoa pilaf onto a plate. Arrange the seared salmon fillet alongside the pilaf. Drape the charred zucchini ribbons over and around the salmon. Finish with an extra sprinkle of flaky sea salt and a small wedge of lemon for squeezing over the salmon, if desired.