Wild salmon tagine with preserved lemons and olives
Waitrose and Partners

Wild salmon tagine with preserved lemons and olives

This tagine includes beautifully spiced, flaky salmon and is served with classic, wholewheat couscous, topped with olives and fresh mint. 

    • Serves4
    • CourseMain meal
    • Prepare10 mins
    • Cook30 mins
    • Total time40 mins
    • Pluschilling and soaking

    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