TAGINE OF SALMON WITH LEMON AND CAPERS

By nurseliz

Connie

Ingredients

• HERB MIXTURE: Combine and spread on all sides of salmon;
• Marinate in refrigerator for 1 to 2 hours.
• 1 cup coarsely chopped flat-leaf parsley
• 1/2 cup coarsely chopped cilantro
• 2 TBSP. minced garlic
• 1/4 cup olive oil
• 1/2 tsp. coarse salt
• 1 1/2 tsp. coarsely ground black pepper
• 1 1/2 TBSP. hot or regular paprika
• 1/8 tsp. cayenne pepper
• 1 tsp. cumin seeds, freshly ground
• Juice of 2 lemons
• 1 (2 1/2 lb.) salmon filet

Preparation

Step 1

VEGETABLE BED: Combine vegetables; toss, season with salt and pepper and toss again.

1 very thinly sliced onion
8 oz. very thinly sliced fennel bulb
4 thinly sliced celery ribs
2 lbs. seeded plum tomatoes, coarsely chopped
2 TBSP. minced garlic
1/3 cup rinsed capers
Coarse salt and freshly ground pepper to taste
¼ cup olive oil

Place vegetable mixture in ovenproof casserole dish. Drizzle with olive oil. Heat oven to 425 degrees. Remove salmon from refrigerator and let stand while oven heats. Place salmon on top of vegetables. Cover; bake 25 minutes or until salmon is cooked through. Cool 5 minutes. Serve salmon with vegetables and resulting broth