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Roast Salmon Tagine with Buttery Herby Cous Cous

Tue, 20 September 2022

Roast Salmon Tagine with Buttery Herby Cous Cous

Ingredients

Salmon4 salmon fillets3 tbsp honey3 tbsp dijon mustard

Tagine1 onion3 cloves garlic1 tin chickpeas2 carrot1 red pepper2 tbsp oil100g spinach / baby kale / winter greens1 tsp corn flour1 tsp tomato puree1 tsp turmeric1 tsp ground cumin1 tsp ground coriander1 tbsp honey100g green olives400mls vegetable stock200mls cream

GarnishPine nutsFresh coriander ( or parsley )

Cous Cous200g cous cous250mls boiling water50g butterHandful of fresh parsley, chives and or dillSea salt and black pepper

MethodTagine :

  1. Mise en Place: Peel and dice the onions and garlic. Peel and roughly dice one carrot, grate the other. 
  2. Deseed and roughly dice the red pepper.
  3. Gently warm the oil in a pan. Add in the onion and garlic and allow to cook slowly for 15 - 20 minutes. 
  4. Add the spices, puree and cornflour, allow to warm for a moment or two ( keep stirring all the time). 
  5. Then add in the peppers, carrots and allow to be coated in the oil and spices.
  6. 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 ifyou need to reduce the sauce a little.

Salmon:
  1. Combine the honey and mustard together. Place the salmon on a baking tray and spoon the marinade over.
  2. Roast or Grill for 12 minutes or until cooked and dark and golden crisp on the edges.
Cous Cous
  1. Boil the kettle. Pour the cous cous into a large bowl. Have a big plate or cling film at the ready.
  2. Pour the boiling water over the cous cous, pop in the knob of butter, cover and allow it to steam. 
  3. After 5 minutes, take a fork and fluff it up. Toss through lots of fresh herbs. Season with salt and pepper.
GarnishPlace the cous cous in the centre of the plate, spoon the tagine over, sit the salmon on top and garnish withtoasted pine nuts and fresh dill

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