Moroccan Salmon Tajine

Name: Moroccan Salmon Tajine
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 people
Ingredients: 2 garlic cloves; 2 Tbsp lemon juice; 2 Tbsp olive oil; 2 Tbsp fresh parsley; 2 tsp paprika; 1 ½ tsp cumin; 1 tsp red pepper flakes; ½ tsp salt; 2/3 lb fresh salmon filet; 1 tsp butter or oil; 1 onion; 1 green pepper; 2 carrots; 1 lb tomatoes; ½ c water; 1 ½ c water; 1 ½ c couscous

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4.4

90 reviews

Good

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings
4 people
Calories
539 kcal
Course
Dinner
Cuisine
African

Moroccan Salmon Tajine

John House

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Tender salmon, bright tomatoes, and warm Moroccan spices make for a quick and heart healthy meal in this recipe for a Moroccan style Salmon Tagine.

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Ingredients

Servings

For the Charmoula (Marinade)

2 garlic cloves
2 Tbsp lemon juice
2 Tbsp olive oil
2 Tbsp fresh parsley or 2 tsp dry
2 tsp paprika
1 ½ tsp cumin
1 tsp red pepper flakes
½ tsp salt

For the Tajine

2/3 lb fresh salmon filet, skin removed, cut into 1” chunks
1 tsp butter or oil
1 onion, diced
1 green pepper, chopped
2 carrots, cut into rounds
1 lb tomatoes, diced
½ c water

For Serving

1 ½ c water
1 ½ c couscous, dry

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Instructions

Place all the ingredients for the Charmoula in the bowl of your food processor. Pulse to create a smooth paste.
Place the skinned salmon chunks in a flat-bottomed dish. Spoon the Charmoula over the fish and mix to coat. Set aside to marinade.*
In a large cast iron skillet with a lid or Dutch oven (or Tajine), heat oil. Add the diced onions and sauté over medium high heat for 1-2 minutes, until they begin to soften. Add peppers and sauté 1-2 minutes. Add carrot slices and continue to sauté 3-4 minutes, stirring occasionally.
Reduce the heat to medium low and mix in the diced tomatoes with any of their juices and ½ c water. Add the marinated fish and all of the marinade.
Cover the dish and cook for 10-15 minutes.
As your fish is finishing up, heat 1 ½ c of water to a boil in a small, covered saucepan. Remove the boiling water from the heat and stir in the couscous. Cover and let the pot stand, off of the heat for 5 minutes. Remove the lid and fluff the couscous with a fork.

Notes

* We marinated ours for 1 hour and it was great, but it can be done up to one day ahead of time and stored in the refrigerator. If you’re short on time, at least give the fish 20 minutes to marinade while you prepare your veggies.

Nutrition Information

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Calories 539kcal (27%) Carbohydrates 64.1g (21%) Protein 31.5g (63%) Fat 17.3g (27%) Saturated Fat 3.2g (16%) Cholesterol 70mg (23%) Sodium 391mg (16%) Fiber 7.4g (30%) Sugar 7g (14%)