Instead of lamb or chicken that requires hours of marinating and stewing, this salmon tagine is as quick and light as the cous cous it sits upon. Made with olives, oranges, eggplant, zucchini, and apricots, this dish is easy, healthy, and fragrantly spiced. —robinbeth
cinnamon sticks, broken into large pieces
extra virgin olive oil
medium onion, roughly chopped (2 cups)
cloves garlic, finely minced (1 tablespoon)
fresh ginger, finely minced
fresh ground pepper
zucchini, chopped in half moons (2 cups)
small, slender eggplant, chopped in quarter moons (2 cups)
dried apricots, roughly chopped
green olives, pitted and roughly chopped
navel orange, thinly sliced
salmon filet or steak, cut into large chunks
freshly squeezed orange juice
flat leaf parsley, roughly chopped
In This Recipe
Toast the spices over medium heat in the bottom of a dry 4-6 quart Dutch oven. Shake the pan continually for a few minutes. Once the spices become fragrant, mix in the olive oil, salt, and pepper.
Add the onion, garlic, and ginger to the spice mixture and cook for a few minutes, until the onions soften.
Mix in the zucchini, eggplant, apricots, and olives. Pour in orange juice and toss mixture well. Gently fold in the salmon chunks and parsley and top tagine with orange slices.
Cover and allow tagine to simmer gently for 10-15 minutes, until salmon is still tender and pink inside. Serve over cous cous, spooning plenty of the sauce on top.