Roast Salmon Tagine with Buttery Herby Cous Cous
Tue, 20 September 2022
Salmon 4 salmon fillets 3 tbsp honey 3 tbsp dijon mustard
Tagine1 onion 3 cloves garlic 1 tin chickpeas 2 carrot 1 red pepper 2 tbsp oil 100g spinach / baby kale / winter greens 1 tsp corn flour 1 tsp tomato puree 1 tsp turmeric 1 tsp ground cumin 1 tsp ground coriander 1 tbsp honey 100g green olives 400mls vegetable stock 200mls cream
GarnishPine nuts Fresh coriander ( or parsley )
Cous Cous200g cous cous 250mls boiling water 50g butter Handful of fresh parsley, chives and or dill Sea salt and black pepper
- Mise en Place: Peel and dice the onions and garlic. Peel and roughly dice one carrot, grate the other.
- Deseed and roughly dice the red pepper.
- Gently warm the oil in a pan. Add in the onion and garlic and allow to cook slowly for 15 - 20 minutes.
- Add the spices, puree and cornflour, allow to warm for a moment or two ( keep stirring all the time).
- Then add in the peppers, carrots and allow to be coated in the oil and spices.
- Pour in the stock and allow it to simmer for 20 minutes or until the vegetables are tender.
For the last 5 minutes of cooking, add in the spinach and allow to wilt, the olives and the cream. Turn up if
you need to reduce the sauce a little.
- Combine the honey and mustard together. Place the salmon on a baking tray and spoon the marinade over.
- Roast or Grill for 12 minutes or until cooked and dark and golden crisp on the edges.
- Boil the kettle. Pour the cous cous into a large bowl. Have a big plate or cling film at the ready.
- Pour the boiling water over the cous cous, pop in the knob of butter, cover and allow it to steam.
- After 5 minutes, take a fork and fluff it up. Toss through lots of fresh herbs. Season with salt and pepper.
Place the cous cous in the centre of the plate, spoon the tagine over, sit the salmon on top and garnish with toasted pine nuts and fresh dill