zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Wild salmon tagine with preserved lemons and olives

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Wild salmon tagine with preserved lemons and olives

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

    Serves: 4

    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.

    Your recipe note

    Edit your recipe note

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

    Comments

    Average user rating

    5 stars

    Glossary