Salmon tagine recipe
Fusing North African cooking spices with fillets of beautiful fresh salmon results in this amazing tagine dish.
Cook’s tip: Add a little finely grated lemon or orange zest to the couscous, along with a few toasted pine nuts for extra flavour and texture.
Ingredients
- 4 x 125g wild salmon fillets
- 1 tbsp olive or vegetable oil
- 1 onion, sliced
- 1 tsp cumin seeds or ground cumin
- 2 tsp ground paprika
- 400 g can chopped tomatoes
- 298 g can mandarin oranges in juice, drained
- 1 tsp vegetable stock powder
- 50 g sultanas
- 100 g young spinach
- 150 g couscous
- 1 handful chopped fresh coriander, to garnish
Details
- Cuisine: North African
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Remove the skin from the salmon fillets, if wished.
- Heat the oil in a large frying pan and cook the onion for 3-4 minutes. Add the cumin and paprika and fry gently for about 20-30 seconds.
- Stir in the tomatoes, oranges, stock powder and sultanas. Cook for 5 minutes, then add the spinach and stir it in as the leaves wilt.
- Arrange the salmon fillets on top of the tomato mixture. Cover with a lid or a piece of greased foil and cook over a medium-low heat for 8-10 more minutes.
- Meanwhile, cook the couscous according to pack instructions. Serve with the salmon tagine, garnished with chopped fresh coriander.
This recipe was devised for the Alaska Seafood Marketing Institute. Photography by Steve Lee.
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