Orange, Olive and Salmon Tagine

Ingredients

• 1.5 teaspoons ground cumin
  
• 1 teaspoon tumeric
  
• 2 cinnamon sticks, broken into large pieces
  
• ¹/₂ teaspoon ground cloves
  
• ¹/₂ teaspoon cayenne
  
• ¹/₄ teaspoon ground nutmeg
  
• 6 cardamon pods
  
• 2 bay leaves
  
• 2 tablespoons extra virgin olive oil
  
• 1 medium onion, roughly chopped (2 cups)
  
• 5 cloves garlic, finely minced (1 tablespoon)
  
• 1 tablespoon fresh ginger, finely minced
  
• 1 teaspoon fresh ground pepper
  
• 1 teaspoon sea salt
  
• 1 zucchini, chopped in half moons (2 cups)
  
• 1 small, slender eggplant, chopped in quarter moons (2 cups)
  
• ¹/₃ cup dried apricots, roughly chopped
  
• 1.5 cups green olives, pitted and roughly chopped
  
• 1 navel orange, thinly sliced
  
• 1.5 pounds salmon filet or steak, cut into large chunks
  
• 1 cup freshly squeezed orange juice
  
• 1 handful flat leaf parsley, roughly chopped