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    Wild salmon tagine with preserved lemons and olives

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    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


    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


    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.

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


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