Moroccan Salmon Tagine
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 tablespoon lemon juice
- 2 tablespoon olive oil
- 2 tablespoon fresh parsley or 2 teaspoon dry
- 2 teaspoon paprika
- 1 ½ teaspoon cumin
- 1 teaspoon red pepper flakes
- ½ teaspoon salt
For the Tajine
- ⅔ lb fresh salmon filet, skin removed, cut into 1” chunks
- 1 teaspoon 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
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
I have a clay tagine how long would I cook this in an oven and at what temperature
Hi GJ. If using a tagine, I would likely still use the stovetop method. But if you wanted to use an oven, I would start at 425F for 15 minutes. You will want to check it and be sure to continue cooking until your fish is cooked through.