Moroccan Salmon Crudo with Yogurt

Combine the finely chopped dill, finely chopped mint, lemon zest, three-quarters of the lemon juice, the ras el hanout, olive oil, and cucumber and mix to make a chunky vinaigrette. Smear a thin layer of yogurt down the center of a large plate. Layer the salmon thinly on top of the yogurt. Sprinkle the salmon with the remaining lemon juice and a pinch of salt. Drizzle the vinaigrette on top and garnish with the coarsely chopped dill and mint. Serve immediately. add your own note via Epicurious.com: New Recipes http://feeds.epicurious.com/~r/newrecipes/~3/YVxwrAzFv_Y/51168210

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BBQ Freaks Tamarind-Glazed Pork Chops

see our Grilling guide Epicurious  | May 2013 by Ardie A. Davis and Chef Paul Kirk America's Best BBQ, Homestyle photo by Jose Bengoa, Yolanda Bolivar, and Gabriel Antunez via Epicurious.com: New Recipes http://feeds.epicurious.com/~r/newrecipes/~3/cx3DD3AfB_0/51166430

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