Serves 4

1/2-cup Honey
1/2- cup Picked mint leaves
2-tbsp olive oil
Pinch of salt

Place half the honey and olive oil in a blender, while blender is running on high add the mint leaves until well emulsified and slowly add the rest of the honey and salt. (Will use a hand blender on set for a quick blend to show process)

3-tbsp olive oil
1/4-cup diced red onion
1/4- cup diced bell pepper
4-packed cups baby spinach
Juice of half lemon
2- tbsp. golden raisins
2-tbsp fried chickpeas
Kosher Salt to taste

Place a large sauté pan on the burner at high heat. Heat the olive oil and add the red onions and bell peppers, cook until soft. Throw in the spinach and cook until wilted half way through .add the lemon juice, raisins, fried chickpeas and salt.

4 -6 oz. salmon filets
Ras el hanout  (Ras el haan oot) - common spice mix in Middle Eastern homes
kosher salt

Season each salmon filet evenly on both sides with Ras el hanout and salt. Put a sauté pan that is large enough to hold the salmon in 1 layer without them touching over high heat. Add enough olive oil to just cover the bottom of the pan. Allow the pan to preheat until you begin to see smoke coming from the oil. Add the salmon filets to the pan carefully and allow them to get a deep golden brown color. Lower the heat to medium setting .Turn the salmon and cook for about 3 to 4 minutes to medium doneness.

Cut thin rounds of cucumbers, arrange them in a circle and place it in the center of the plate, place the spinach salad in the center of the cucumbers, top with the seared salmon and drizzle with the mint glaze

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