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.
- 2 garlic cloves
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- 2 Tbsp fresh parsley (or 2 tsp dry parsley)
- 2 tsp paprika
- 1 ½ tsp cumin
- 1 tsp red pepper flakes
- ½ tsp salt
- ⅔ lb fresh salmon filet, skin removed, cut into 1” chunks
- 1 tsp butter or oil
- 1 medium onion, diced
- 1 large green pepper, chopped
- 2 carrots, cut into rounds
- 1 lb tomatoes, diced (with juices)
- ½ c water
- 1 ½ c water
- 1 ½ c couscous, dry
- 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.
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In honor of American Heart Month, today the Sunday Supper Crew is sharing some of their favorite heart healthy dishes. Thanks to Ethel of Eating In Instead and Lori of Foxes Love Lemons for hosting this week’s event.
Better for you breakfasts:
- Apple Pie Oatmeal by Cosmopolitan Cornbread
- Oatmeal Chocolate Chip Scones by Brunch with Joy
- Create-Your-Own Overnight Oatmeal by Rhubarb and Honey
- Orange, Mango, Lime & Ginger Smoothie by The Wimpy Vegetarian
- Pear Bran Muffins by Magnolia Days
- Stovetop Fruit & Honey Granola by What Smells So Good?
Jump start your health with these appetizers and snacks:
- Almond Crusted Chicken Nuggets by Momma’s Meals
- Chipotle Black Bean Dip by Bobbi’s Kozy Kitchen
- Lemon Aioli with Spring Vegetables by Jane’s Adventures in Dinner
- Mala Baked Tofu Bites by Palatable Pastime
- Parmesan Pistachio Kale Chips by The Texan New Yorker
Soups that’ll win your heart:
- Asian Soba Noodle Broth Bowl by Hip Foodie Mom
- Kale, Spinach, and Bean Soup by Ruffles & Truffles
- Mushroom Quinoa Soup by Pies and Plots
- Quinoa Chickpea Soup with Roasted Garlic & Veggies by Sue’s Nutrition Buzz
- Turkey and Black-Eyed Peas Soup by Cindy’s Recipes and Writings
Veggies, Sides, & Salads your heart will thank you for:
- Collard Greens with Cumin and Paprika by Nik Snacks
- Salmon Caesar Salad by Casa de Crews
- Kale Roasted Beet Salad with Honey Balsamic Dressing by Noshing with the Nolands
- Lightened-Up Creamed Spinach au Gratin by Cupcakes & Kale Chips
- Salmon Salad Niçoise by That Skinny Chick Can Bake
- Seasoned Spinach & Bok Choy by Nosh My Way
- Spinach Berry Salad by Country Girl in the Village
- Sweet & Smokey Cauliflower Salad by Take a Bite Out of Boca
- Winter Citrus Salad with Avocado-Basil Dressing by Foxes Love Lemons
Healthy is the center of attention in these main courses:
- Baked Eggplant Parmesan by A Kitchen Hoor’s Adventures
- Celeriac Noodles with Mushroom Ragu by The Joyful Foodie
- Gluten Free Roasted Chicken and Kale by Gluten Free Crumbley
- Heart Healthy Salmon Bento by The Ninja Baker
- Lemony Grilled Chicken by Peaceful Cooking
- Moroccan Salmon Tagine by Curious Cuisiniere
- Olive Oil-Poached Salmon with Pickled Cherry Salsa by Culinary Adventures with Camilla
- One Pot Mexican Quinoa by Have Fun Saving
- Oven Baked Tilapia Tacos by Sew You Think You Can Cook
- Piperies Yemistes me Pligouri – Bulgur Stuffed Peppers by Food Lust People Love
- Salmon with Mango Salsa by Cooking Chat
- Slow Cooker Chicken Enchilada Quinoa Bake by Food Done Light
- Vegetable and Ginger Congee by eating in instead
- Vegetarian Cuban-Style Black Beans & Rice by MealDiva
- White Bean, Corn, Tomato and Rice Skillet by Family Foodie
Staying healthy doesn’t mean giving up desserts!
- Baked Figs with Vanilla and Honey by Happy Baking Days
- Caramelized Pear Tart by PancakeWarriors
- Cherry-Blueberry Trifles by The Life and Loves of Grumpy’s Honeybunch
We heart wine.
- Wine Pairing Recommendations for Heart Healthy #SundaySupper by ENOFYLZ Wine Blog
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