Moroccan Salmon Tagine with Preserved Lemons and Capers
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PortionsA tagine is a traditional North African stew that’s prepared in a conical earthenware vessel of the same name. This healthful, easy-to-make tagine of salmon with preserved lemons and capers can be made in a traditional tagine or in a covered ovenproof casserole dish. Chef Barbara Alexander from The Culinary Institute of America shows us how she makes this beautiful tagine using AquaBounty salmon, served with traditional couscous.
Ingredients
- SAFFRON WATER
1 ea Saffron, a pinch
¾ cup Water
CHERMOULA1 cup Parsley, chopped
cup ½ Cilantro, chopped
2 Tbsp Garlic, finely chopped
1 cup Extra-virgin olive oil
as needed Salt
1 ½ tsp Black pepper, ground
4 Tbsp Lemon juice
1 Tbsp Paprika
â…› tsp Cayenne
1 tsp Cumin seed, freshly ground
1 tsp Salt
½ tsp Pepper
Ingredients8 ea Salmon filet, boneless, skinless, 4-5 oz. Pieces
VEGETABLE BED3 cups Onion, thinly sliced
2 cups Fennel, thinly sliced
2 cups Celery ribs, thinly sliced
2 cups Red peppers, sliced
2 cups Cherry tomatoes, cut in half
2 cups Garlic, finely chopped
¼ cup Capers, rinsed
1 ea Preserved lemons, rinsed, slivered
2 Tbsp Parsley leaves
as needed Salt
as needed Black pepper, ground
Ingredients4 cups Whole wheat cous cous
FENNEL SALAD1 cup Fennel, shaved
2 Tbsp Parsley leaves
2 Tbsp Fennel fronds
2 Tbsp Extra-virgin olive oil
½ tsp Lemon juice
Directions
- FOR THE SAFFRON WATER:
- Pour warm water over the saffron and set aside to infuse.
- FOR THE CHERMOULA:
- Combine all ingredients.
- Rub the salmon with chermoula on all sides. Set aside to marinate for 1 to 2 hours.
- FOR THE VEGETABLE BED:
- Toss the vegetables with the parsley, salt and pepper.
- Place the Vegetable Bed in the bottom of tagine or oven-proof casserole. Drizzle saffron infused water.
- Place the fish on top of Vegetable Bed. Drizzle with any remaining marinade.
- Cover the tagine and bake at 425°F, until fish is cooked (about 15 minutes).
- FOR THE SHAVED FENNEL SALAD:
- Combine the shaved fennel, parsley, fennel fronds, 1 tablespoon of olive oil, and lemon juice. Season with salt and pepper.
- Place a spoonful of couscous in a bowl. Top with some of the vegetable s and a portion of salmon. Place some of the shaved fennel salad on top.
Moroccan Salmon Tagine with Preserved Lemons and Capers
Notes
- If preserved lemons are not available, omit from the recipe and add in a squeeze of lemon juice and some lemon zest at the end of cooking.
