moroccan party part two

Moroccan Spiced Salmon:

3 tbsp. Moroccan Spice Mix (see recipe below)
2 garlic cloves, chopped
1 tbsp. olive oil
3 tbsp. lemon juice
1 1/2 pounds salmon (or any other firm fish)

1/ Stir together the spice mix, garlic, olive oil and lemon juice.
2/ Rinse and pat dry the fish.
3/ Cut the fish into individual servings.
4/ Dredge the fish in the spice mix and place in a container. Reserve any leftover spice mix.
5/ Marinate for 1-2 hours in the fridge.
6/ Preheat oven to 350 degrees (note: I cooked these at 375, because the squash were simultaneously cooking and it worked fine).
7/ Oil a baking dish.
8/ Place fish on baking dish. Pour any remaining spice mix/leftover marinade on top of the fish.
9/ Bake uncovered for 10 to 15 minutes until fish is opaque and moist.

Serves 4.

Moroccan Spice Mix:

Mix together:

2 tbsp. ground cumin
1 tsp. ground ginger
1 tsp. ground cinnamon
2 tsp. paprika
2 tsp. turmeric
1/2 tsp. cayenne
1 tsp. salt

Store in an airtight container. Yields 1/3 cup.