Moroccan Salmon Tajine
User Reviews
4.4
Moroccan Salmon Tajine
Description
The Moroccan Salmon Tajine recipe uses a marinade called charmoula made from garlic, lemon juice, olive oil, parsley, paprika, cumin, red pepper flakes, and salt. This paste coats fresh, skinned salmon chunks, enhancing the fish with a bright, spiced layer of flavor. The marinated fish is then cooked in a covered skillet or tajine with sautéed onions, green bell pepper, carrots, and diced tomatoes, simmered with water to create a light, fragrant sauce.
The cooking method keeps the salmon tender while allowing the vegetables to soften nicely and absorb the spices. The addition of paprika and cumin lends warmth, while red pepper flakes add a mild heat. The dish is traditionally served with couscous prepared by steeping in hot water and fluffing with a fork, providing a light, grain base to soak up the sauce.
The recipe suggests marinating the salmon anywhere from 20 minutes to 1 hour or longer, giving flexibility and depth to the flavor. This tajine offers a flavorful, colorful dish that balances rich fish with vegetable accompaniments and spiced sauce for a complete meal.
Ingredients
For the Charmoula (Marinade)
- 2 garlic cloves
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- 2 Tbsp parsley or 2 tsp dry, fresh
- 2 tsp paprika
- 1 ½ tsp cumin
- 1 tsp red pepper flakes
- ½ tsp salt
For the Tajine
- 2/3 lb salmon filet skin removed, cut into 1” chunks, fresh
- 1 tsp butter or oil
- 1 onion diced
- 1 green bell pepper chopped
- 2 carrot cut into rounds
- 1 lb tomato diced
- ½ c water
For Serving
- 1 ½ c water
- 1 ½ c couscous dry
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
- Marinate the salmon for at least 20 minutes; up to one day ahead for deeper flavor.
- Prepare the couscous by soaking it in boiled water off the heat, then fluff before serving for best texture.
- Use a covered pan or tajine to simmer the fish and vegetables gently, preserving moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 539 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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