Orange, Olive And Salmon Tagine Recipe

Name: Orange, Olive And Salmon Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Add the onion, garlic, and ginger to the spice mixture and cook for a few minutes, until the onions soften.
3
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.
4
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.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1.5 teaspoons ground cumin, 1 teaspoon tumeric, 2 cinnamon sticks, broken into large pieces, 1/2 teaspoon ground cloves, and more.

Yes, Orange, Olive And Salmon Tagine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orange, Olive And Salmon Tagine

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