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Salmon Tagine

Good for dietary types:

Fish

Download the print version here

Prep Time:

15 minutes

Cook Time:

60 minutes

Difficulty level:

Easy

Serves: 

4

Nutrition

Sodium:

611.7mg

Calories:

445 kcal

Protein

42.3g

Potassium:

545mg

Fibre:

5.5g

Carbohydrates:

20.7g

Fat:

20.7g

Saturated Fats:

4.2g

Polyunsaturated Fats:

5.4g

Monounsaturated Fats:

7g

Sugar:

6.6g

Vitamin A:

32.8%

Vitamin C:

252.7%

Calcium:

9.3%

Iron:

23.2%

About the Recipe

An easy dinner packed full of flavour. A great option for a healthy dinner party that will impress your guests.

Can be made the day before if you're short on time but I prefer to make this on the day so that the salmon remains moist and succulent.

Make a vegan option by removing the fish.

Serve with my roasted vegetable couscous recipe here.

Ingredients

  • 1 tbsp olive oil  

  • 1 small onion, thinly sliced

  • 4 garlic cloves, thinly sliced

  • 4 carrots, chopped

  • 250g butternut squash, chopped into 2cm cubes

  • 1 green pepper, sliced

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1/4 or 1/2 tsp of chilli powder

  • 1 tbsp harissa paste

  • 1 400g tin of chopped tomatoes

  • 400ml of water

  • 1 400g tin of chick peas

  • 100g dried apricots

  • Handful of green olives

  • 1 preserved lemon, sliced

  • 2 tbsp clear honey

  • 4 salmon steaks - responsibly sourced

  • Salt and pepper

Preparation

Steps


  1. Preheat the oven to 160°C/140°C fan/325°F/gas mark 3 if you’re using a tagine or casserole dish, but the recipe can be cooked on the hob.

  2. Add olive to pan and sauté the onions for 5 minutes on a high heat until soft. Once lightly browned, add the garlic and cook for 1 minute. Add the carrot, butternut squash and green pepper and cook for another 5 minutes.

  3. Add the coriander and cumin, along with the  harissa paste. If you like spice heat, add chilli. Fresh or dried is fine.

  4. Add the tinned tomatoes, and 400ml of water. Once bubbling, turn down the heat.

  5. Leave it cooking for 30 minutes either in the oven or on the hob. Once the vegetables have softened, add the chick peas, apricots, olives and preserved lemons (if using), honey, salmon steaks, and salt and pepper to taste.

  6. Leave to cook for another 15 minutes, then serve with some couscous.

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