Moroccan Salmon Crudo with Yogurt
['1 teaspoon finely chopped fresh dill, plus more, coarsely chopped, for garnish', '1 teaspoon finely chopped fresh mint, plus more, coarsely chopped, for garnish', 'Zest and juice of 1 lemon', '1 teaspoon ras el hanout spice blend', '1 teaspoon extra-virgin olive oil', '1/2 English cucumber, peeled, seeded, and diced', '1/2 cup plain Greek yogurt', '1/2 pound fresh sockeye salmon fillet, thinly sliced', 'sea salt']
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.
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