How to cook Moroccan Salmon Tajine
- For the Charmoula (Marinade):
- 2 garlic cloves
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley (or 2 teaspoon dry parsley)
- 2 teaspoons paprika
- 1 1/2 teaspoons cumin
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- For the Tajine:
- 2/3 pound fresh salmon fillet, skin removed, cut into 1-inch chunks
- 1 teaspoon butter or oil
- 1 medium onion, diced
- 1 large green pepper, chopped
- 2 carrots, cut into rounds
- 1 pound tomatoes, diced (with juices)
- 1/2 cup water
- For Serving:
- 1 1/2 cups water
- 1 1/2 cup couscous, dry
- 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 flatbottomed dish. Spoon the Charmoula over the fish and mix to coat. Set aside to marinade for at least 1 hour.
- In a large cast iron skillet with a lid or Dutch oven (or Tajine), heat oil. Add the diced onions and saute over medium-high heat for 1-2 minutes, until they begin to soften. Add peppers and saute 1-2 minutes. Add carrot slices and continue to saute 3-4 minutes, stirring occasionally.
- Reduce the heat to medium-low and mix in the diced tomatoes with any of their juices and 1/2 cup of 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 1/2 cups 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.
- Serve the Moroccan Salmon Tajine immediately over the couscous.
Tender salmon, bright tomatoes, and warm Moroccan spices make for a quick and heart healthy meal in this recipe for a Moroccan Salmon Tajine
) is a North African dish named after the cooking vessel that is made in. The vessel is typically made entirely of clay and consists of a round bottom piece with low sides and a cone-shaped lid that helps trap moisture as the dish cooks. (Warm, juicy, and tender!)
If you don’t have a Tajine, don’t worry. (We don’t either. Although, it would be a beautiful addition to our collection of pots and pans!) A cast iron skillet with a lid or a Dutch oven work just as well to create the same effect of Tajine cooking.
This recipe for Moroccan Salmon Tajine serves/makes: 4 servings
The Moroccan Salmon Tajine recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Pollock
Preparation Method: Poached/Simmered