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Salmon Tagine

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 1.5 tsp cumin
  • 1 tsp tumeric
  • 2 cinnamon sticks
  • 1/2 tsp cayenne
  • 1/4 tsp nutmeg
  • 6 cardamon pods (used ground cardamon sparingly)
  • 2 bay leaves
  • 2 tbsp olive oil
  • 1 onion chopped
  • 5 cloves garlic, minced
  • 1 tbsp minced ginger
  • 1 tsp freshly ground pepper
  • 1 tsp sea salt
  • 1 zucchini - chopped into half moons
  • 1 slender eggplant chopped in half moons
  • 1/3 cup dried fruit (apricots - I used raisins and cranberries)
  • 1.5 c green olives pitted and chopped
  • 1 navel orange thinly sliced
  • 1.5 lbs salmon filet - cut in chunks
  • 1 c fresh orange juice
  • 1 handful chopped parsley

Details

Preparation

Step 1

Toast spices over medium heat in bottom of tagine. Shake continually. Once fragrant add olive oil salt and pepper.

Add onion, garlic and ginger and cook until onion softens.

Mix in zucchini, eggplant, dried fruit and olives. Pour in orange juice and toss well. Fold in salmon and parsley gently and top with orange slices. Cover and simmer gently until salmon is done to preference - 10 to 1 minutes.

Serve with Cous Cous and spoon plenty of sauce over top.

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