Ever heard of charmoula? The spice blend — actually, it’s more of a paste — is a North African blend of fresh herbs and spices which works well as everything from a marinade to a dipping sauce. Use it as a quick flavoring for fish — it’s especially good with shrimp and shellfish — or as a finishing sauce for grilled meats or vegetables. I’ve even served it alongside grilled or toasted bread as a dipping sauce. Best of all? It’s simple to make, coming together in minutes.

It may only be April, but here in Southern California it sure feels like summer. So much so, I’ve been doing a lot of grilling — it’s just too nice outdoors to spend my time in a hot kitchen. I love grilling salmon, particularly on a weeknight, because it cooks in almost no time — I can have dinner ready in about the time it takes to set the table. Put together a simple salad to go with it, and the meal is ready to go. Boom.