Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, morrocan salmon tagine. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Morrocan Salmon Tagine is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Morrocan Salmon Tagine is something which I have loved my entire life. They are fine and they look wonderful.
Our Non-Traditional Salmon Tagine While you probably won't find salmon as the typical fish in a Moroccan dish, the flavors of the Chermoula paired perfectly with a hearty and flavorful fresh salmon. Cooking the salmon Tagine-style meant that it was incredibly moist and tender when we dove into our plates. A tagine is historically a Berber dish from North Africa that is named after the special earthenware pot in which it is cooked.
To begin with this particular recipe, we have to prepare a few ingredients. You can have morrocan salmon tagine using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Morrocan Salmon Tagine:
- Make ready 4 salmon fillets with skin removed
- Get 2 onions finely chopped
- Make ready 25 grams butter cut into pieces
- Prepare 2 grams black pepper
- Prepare 1 pinch salt
- Make ready 3 ml saffron
- Prepare 8 grams morrocan spice mix. My mix is ground cinnamon, ground ginger, ground turmeric, paprika and cumin powder. All equal parts
- Make ready 2 chilli peppers finely chopped
- Make ready 1 lemon
- Take 30 ml honey
- Make ready 30 grams dates pitted
- Take 1 tbsp sesame seeds toasted
- Get 90 grams blanched almonds sliced and toasted
While the salmon is finishing in the oven, combine the ingredients in the salad and have them ready in a bowl. Rich salmon fillets are generously coated with a fragrant Moroccan spice blend then pan seared to perfection, then they are covered with a bright and creamy lemon and cilantro sauce. Serve with roasted veggies and couscous for a perfect meal! Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.
Steps to make Morrocan Salmon Tagine:
- Using a little butter lightly grease the inside of the Tagine base.
- Add Salmon and Onions and season with salt and pepper. Add saffron and butter. Add water to just cover the Salmon and cook in oven with lid on for 30 mins at 160°C.
- Add spices and chilli. Stir in and cook for another 30 mins with lid on.
- Add juice of lemon, honey and dates. Cook for 15 mins with lid off. It can cook for longer if it needs to reduce.
- Sprinkle sesame seeds and almonds.
- Serve with a glass of wine. Enjoy.
If you've bought a tagine for the first time and are wondering what to make in it, or you simply want an introduction to Moroccan main dishes, this list will give you the start you need. All are classic Moroccan recipes that are tried and true favorites that are easy to prepare in either traditional clay tagines or conventional cookware. Tweaked a bit from Cook's Illustrated, this is my favorite chicken tagine, the traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It's festive and company-worthy yet also easy enough to throw together on a not-too-busy weeknight. The word tagine refers to the shallow clay vessel with a cone-shaped lid that the dish is traditionally.
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