Traditionally used to season tagines, roasts or grilled meats, likama (meaning spices in Moroccan Arabic) combines common spices like cumin and coriander with the warmth of ginger and paprika for a touch of sweetness. In this recipe, likama is used as the main seasoning to coat a salmon fillet for a burst of Moroccan flavor that pairs beautifully with a fresh, quick and crunchy cabbage salad. This meal is ready in under 30 minutes, but the salmon can be marinated, if desired, for extra depth of flavor. The snappy salmon and salad can be enjoyed on their own; for a more filling option, feel free to add rice or quinoa.
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Author
Nargisse Benkabbou | 2024-06-25
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