Salamon tajine

Salmon tagine is a delicious variation of the traditional Moroccan tagine dish, which typically features slow-cooked stews made with meat, vegetables, and a rich mix of spices. In this version, salmon is used as the main protein, bringing a flavorful and healthy twist to the dish. The key to a great salmon tagine is balancing the spices and pairing the fish with the right ingredients, often incorporating vegetables, olives, preserved lemons, and sometimes dried fruits like apricots or raisins. Here’s a basic recipe you can try:

Salmon Tagine Recipe

Ingredients:

• 4 salmon fillets (skinless and boneless)
• 1 large onion, thinly sliced
• 2 garlic cloves, minced
• 1 bell pepper, sliced (optional)
• 2 medium tomatoes, diced
• 1/2 cup green olives, pitted
• 1/4 cup preserved lemon, chopped (or substitute with fresh lemon)
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• A pinch of saffron threads (optional, but recommended)
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro and parsley, chopped (for garnish)
• 1/2 cup water or fish stock

Instructions:

1. Prepare the Spices: In a small bowl, combine the cumin, paprika, turmeric, cinnamon, and saffron (if using). Set aside.
2. Sear the Salmon: Heat 1 tablespoon of olive oil in a tagine or large skillet over medium heat. Season the salmon fillets with salt and pepper. Sear the salmon fillets for about 2 minutes on each side until lightly browned but not cooked through. Remove from the pan and set aside.
3. Cook the Vegetables: In the same pan, add another tablespoon of olive oil. Add the onions and garlic, and sauté until softened, about 5 minutes. Add the bell pepper (if using), tomatoes, olives, preserved lemon, and the spice mixture. Stir to combine and cook for another 5 minutes, allowing the flavors to meld together.
4. Add the Liquid: Pour in the water or fish stock, and bring to a simmer. Once simmering, carefully place the seared salmon fillets back into the pan, nestling them into the vegetable mixture. Spoon some of the sauce over the fish.
5. Simmer: Cover the tagine or skillet and simmer on low heat for 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Garnish and Serve: Once cooked, remove the tagine from the heat and sprinkle with freshly chopped cilantro and parsley. Serve the salmon tagine with couscous, rice, or warm crusty bread to soak up the flavorful sauce.

Tips:

• If you can’t find preserved lemons, you can substitute with fresh lemon slices, though preserved lemons bring a unique depth of flavor to the dish.
• Feel free to add other vegetables like carrots, zucchini, or potatoes for extra heartiness.
• If you like a little heat, you can add a chopped chili pepper or a pinch of cayenne to the dish.

This salmon tagine brings together the rich, savory flavors of Morocco in a lighter, healthier way thanks to the tender, flaky fish. Enjoy!