Moroccan Salmon Tajine

Tender salmon, bright tomatoes, and warm Moroccan spices make for a quick and heart healthy meal in this recipe for a Moroccan style Salmon Tagine.

Prep Time25 mins

Cook Time25 mins

Total Time50 mins

Course: Dinner

Cuisine: African

Servings: people

Calories: 539kcal

Ingredients

For the Charmoula (Marinade)

2 garlic cloves
2 Tbsp lemon juice
2 Tbsp olive oil
2 Tbsp fresh parsley or 2 tsp dry
2 tsp paprika
1 ½ tsp cumin
1 tsp red pepper flakes
½ tsp salt

For the Tajine

2/3 lb fresh salmon filet, skin removed, cut into 1” chunks
1 tsp butter or oil
1 onion, diced
1 green pepper, chopped
2 carrots, cut into rounds
1 lb tomatoes, diced
½ c water

For Serving

1 ½ c water
1 ½ c couscous, dry

Instructions

Place all the ingredients for the Charmoula in the bowl of your food processor. Pulse to create a smooth paste.
Place the skinned salmon chunks in a flat-bottomed dish. Spoon the Charmoula over the fish and mix to coat. Set aside to marinade.*
In a large cast iron skillet with a lid or Dutch oven (or Tajine), heat oil. Add the diced onions and sauté over medium high heat for 1-2 minutes, until they begin to soften. Add peppers and sauté 1-2 minutes. Add carrot slices and continue to sauté 3-4 minutes, stirring occasionally.
Reduce the heat to medium low and mix in the diced tomatoes with any of their juices and ½ c water. Add the marinated fish and all of the marinade.
Cover the dish and cook for 10-15 minutes.
As your fish is finishing up, heat 1 ½ c of water to a boil in a small, covered saucepan. Remove the boiling water from the heat and stir in the couscous. Cover and let the pot stand, off of the heat for 5 minutes. Remove the lid and fluff the couscous with a fork.

Notes

* We marinated ours for 1 hour and it was great, but it can be done up to one day ahead of time and stored in the refrigerator. If you’re short on time, at least give the fish 20 minutes to marinade while you prepare your veggies.

Nutrition

Cook-Recipe

Pages

Monday, November 1, 2021