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.
Seafood in Moroccan Cuisine
You find a lot of Mediterranean influences in Moroccan cuisine, one of which is that fish and seafood are quite common ingredients.
Seafood dishes are often seasoned with a mixture called Chermoula. This marinade is a mixture of herbs, oil, lemon juice, garlic, salt, and other spices. The marinade is mixed with the fish and can be left to marinate for up to two days (in the fridge, of course).
Marinading Seafood with Chermoula
Unfortunately, when making this dish we didn’t plan quite that far ahead of time, so our fish marinated for only an hour, but the flavor from the Chermoula was incredible.
The brightness of the lemon was just enough to complement the bold flavors of the garlic and parsley. The paprika, cumin, and red pepper flakes gave the entire dish a wonderful deep flavor that was incredibly comforting on a cool winter night.
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.
What is a Tagine?
So, what’s this ‘Tagine’ we keep talking about?
A Tagine (or Tajine) is a North African dish named for the cooking vessel that is is made in. The vessel is typically made entirely of clay and consists of a round bottom piece with low sides and a cone-shaped lid that helps trap moisture as the dish cooks. (Hello warm, juicy, and tender!)
If you don’t have a Tajine, don’t worry. (We don’t either. Although, it would be a beautiful addition to our collection of pots and pans!) A cast iron skillet with a lid or a Dutch oven work just as well to create the same effect of Tajine cooking.
Moroccan Salmon Tajine
Ingredients
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
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
Nutrition
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In honor of American Heart Month, check out these fellow bloggers sharing some of their favorite heart healthy dishes.
Soups that’ll win your heart:
- Asian Soba Noodle Broth Bowl by Hip Foodie Mom
Veggies, Sides, & Salads your heart will thank you for:
- Salmon Caesar Salad by Casa de Crews
- Salmon Salad Niçoise by That Skinny Chick Can Bake
- Seasoned Spinach & Bok Choy by Nosh My Way
Healthy is the center of attention in these main courses:
- Baked Eggplant Parmesan by A Kitchen Hoor’s Adventures
- One Pot Mexican Quinoa by Have Fun Saving
- Piperies Yemistes me Pligouri – Bulgur Stuffed Peppers by Food Lust People Love
- Slow Cooker Chicken Enchilada Quinoa Bake by Food Done Light
If you liked this recipe, here are some similar dishes you may enjoy!
Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Chef Dennis Berry
Tuesday 7th of June 2016
This dish looks fabulous!
Sarah Ozimek
Wednesday 8th of June 2016
Thank you Chef Dennis!
Kimberly
Saturday 21st of February 2015
This sounds delish! I could use that charmoula for so many things!
Sarah
Monday 23rd of February 2015
Oh yes! We can't wait to try using it in other recipes!
lk529
Tuesday 17th of February 2015
I love that this can be marinating for up to two days! For some reason I never get my fish planned because it is always frozen... and not in a cool Disney kind of way. (<-- my husband hijacked my keyboard)
Sarah
Wednesday 18th of February 2015
Love it! :) The nice thing is, once your fish is taken care of, the rest of the dish comes together SO quickly!
Joy
Tuesday 17th of February 2015
I've always wanted a tagine because they look so cool, but I never had any idea what I would use it for. I'm kind of disappointed that I can use my dutch oven for the same effect. :P That marinade sounds so yummy!
Sarah
Tuesday 17th of February 2015
True, but a tagine would be worth it just for the cool-ness factor.
Sarah Reid, CNP (@jo_jo_ba)
Monday 16th of February 2015
I love moroccan anything! How yummy!