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Salmon salad

Ingredients:
• 160 g of quinoa (can be replaced with white rice);
• 2 lemons;
• salt, black pepper;
• 2 medium-sized zucchinis;
• 1 bunch of greens;
• 4 tbsp. of unsweetened yogurt;
• olive oil;
• 4 salmon fillets.

Cooking:
1. Prepare quinoa in accordance with its instructions on the package, squeeze your lemon into a container with quinoa, add in some salt and some pepper.
2. Get your zucchinis ready, wash and cut them into thin slices, then throw them on the grill and cook for 2 min. on each side.
3. Throw in the finely chopped greens to a bowl (set aside some greens for later), squeeze the juice of your lemons, add in your yoghurt, 2 tbsp. of olive oil, some salt and pepper to taste.
4. Salt your fillet of fillets and fry them on a grill for 3-4 min. on each side until cooked.
5. Serve on large plates, first put quinoa, add in a few thin slices of zucchini, then add your salmon fillets and finish everything by decorating your dish with leftover greens.

Spicy salmon tacos

Ingredients: • 4 fillets of salmon with skin (around 125 g each);
• 2-3 tsp. of spice mix;
• salt and pepper;
• any vegetable oil;
• a pinch of fresh coriander;
• a pinch of fresh mint;
• 150 g of unsweetened nonfat yogurt;
• 1 cucumber;
• 2 shallot bulbs (can be replaced with ordinary onion);
• 1 chili;
• 1 pinch of sugar;
• 1 tablespoon of white wine vinegar;
• 4 tortillas.

Cooking:
1. Get your fillets ready, wash and cut them, get the dry rub ready and get it into the fillets, add in some olive oil. Let it sit for around 12 min.
2. After you’ve let your fillets to absorb all of the dry rub, get the pan, let it heat up for just a few minutes. Get your salmon fillets, stick them into the pan, let them cook for around 9 minutes. Flip them when the skin gets crisply.
3. Set aside some coriander, chop your mint and add in your yogurt to create a dressing for your tacos.
4. Cut a cucumber into thin ribbons in a spiral, put them in a bowl. Add your finely chopped shallots and finely chili. Salt, sugar, add vinegar, spices and gently mash the cucumbers with your fingers so that they absorb and mix in with all of the spices and vinegar
5. Get your plates, place a tortilla on each of them. Top each tortilla with large slices of fillets. Add your yoghurt-based dressing greens, add in cucumbers, some olive oil and drizzle the final dish with coriander and leftover mint.

Moroccan fried chicken

Ingredients:
• 2 lemons;
• salt, black pepper;
• 1 tbsp. of Ras el hanout seasoning (can be replaced with a mixture of ginger, cumin, cilantro, anise, cloves, nutmeg, black pepper, etc.);
• 1 dry chili;
• prepared (cleaned and washed) chicken weighing around 1.6 kg;
• olive oil;
• a few sprigs of fresh coriander.
Cooking:
1. Preheat your oven to 180 ° C. Zest your lemon. Finely chop one of the citruses, add in pepper, salt, add your ras el hanout and chopped chili. Mix thoroughly. Your marinade is ready.
2. Slice your lemon into thin circles, lay them out on the baking sheet.
3. Make a few shallow cuts on the surface of your chicken, carefully rub your marinade into the chicken. Drizzle it with oil and put them into the oven.
4. Let them sit there for around 1 hour and 20 min., get them out when the skin becomes ruddy. Before serving, add in some coarsely chopped coriander leaves.