Waitrose

Wild salmon tagine with preserved lemons and olives

Ingredients

170g jar chermoula spice paste
4 x 110g fillets Waitrose 1 wild Alaskan sockeye salmon, skinned and cut into chunks
300g wholewheat couscous
½ tsp sea salt
½ preserved lemon
3 tbsp extra virgin olive oil
small handful mint leaves, finely chopped, plus extra to garnish 3 tbsp olive oil
1 red onion, thinly sliced
2 carrots, roughly chopped
300g baby new potatoes, halved
1 tsp ground cumin
2 garlic cloves, crushed
400g can chopped tomatoes
4 tbsp black olives, pitted and halved

Method

1. Mix the chermoula with the fish, cover and chill for at least 30 minutes (or overnight).

2. Put the couscous and salt in a bowl with 400ml boiling water, soak for 5-10 minutes, then fluff up with a fork. Scoop out and discard the flesh of the preserved lemon; finely slice the peel. Stir most of it into the couscous with the extra virgin olive oil and mint.

3. Heat the olive oil in a heavy based pan over a medium heat. Add the onion, carrots, potatoes and cumin. Season and sauté for 5 minutes, then add the garlic and sauté for a further 2 minutes. Pour in the tomatoes, 300ml water and the olives and bring to the boil, then reduce to a simmer for 15-20 minutes, until the sauce has reduced down a little. Stir in the fish and simmer for another 5 minutes, until everything is cooked through.

4. Season and stand for 5 minutes before serving with the couscous, scattered with the remaining sliced preserved lemon and extra mint leaves.

This recipe first appeared in Waitrose Food, April 2017 issue. Download the Waitose Food app for the full issue.

  • Preparation time: 10 minutes, plus chilling and soaking
  • Cooking time: 30 minutes
  • Total time: 40 minutes, plus chilling and soaking

Serves: 4

Nutritional Info

Typical values per serving:

Energy 3,319kJ
793kcals
Fat 39.3g
Saturated Fat 6g
Carbohydrate 72.5g
Sugars 13.1g
Protein 37.2g
Salt 2g
Fibre 10.4g

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5 stars

Average user rating Based on 2 ratings

This recipe was first published in Sat Apr 01 15:56:00 BST 2017.