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  • Chermoula Salmon Tagine

    Ingredients

    Saffron Water

    Yield: 8 Portions

    • Ingredients
      Amount
    • Saffron, a pinch
      1 ea.
    • Water
      ¾ cup

    Chermoula

    • Ingredients
      Amount
    • Parsley, chopped
      1 cup
    • Cilantro, chopped
      ½ cup
    • Garlic, finely chopped
      2 Tbsp.
    • Extra-virgin olive oil
      1 cup
    • Salt
      as needed
    • Black pepper, ground
      1 ½ tsp.
    • Lemon juice
      4 Tbsp.
    • Paprika
      1 Tbsp.
    • Cayenne
      ⅛ tsp.
    • Cumin seed, freshly ground
      1 tsp.
    • Salt
      1 tsp.
    • Pepper
      ½ tsp.

    • Ingredients
      Amount
    • Salmon filet, boneless, skinless, 4-5 oz. Pieces
      8 ea.

    Vegetable Bed

    • Ingredients
      Amount
    • Onion, thinly sliced
      3 cups
    • Fennel, thinly sliced
      2 cups
    • Celery ribs, thinly sliced
      2 cups
    • Red peppers, sliced
      2 cups
    • Cherry tomatoes, cut in half
      2 cups
    • Garlic, finely chopped
      2 Tbsp.
    • Capers, rinsed
      ¼ cup
    • Preserved lemons, rinsed, slivered
      1 ea.
    • Parsley leaves
      2 Tbsp.
    • Salt
      as needed
    • Black pepper, ground
      as needed

    • Ingredients
      Amount
    • Whole wheat cous cous
      4 cups

    Fennel Salad

    • Ingredients
      Amount
    • Fennel, shaved
      1 cup
    • Parsley leaves
      2 Tbsp.
    • Fennel fronds
      2 Tbsp.
    • Extra-virgin olive oil
      2 Tbsp.
    • Lemon juice
      ½ tsp.

    Method

    For the Saffron Water:

    1. Pour warm water over the saffron and set aside to infuse.

    For the Chermoula:

    1. Combine all ingredients.
    2. Rub the salmon with chermoula on all sides. Set aside to marinate for 1 to 2 hours.

    For the Vegetable Bed:

    1. Toss the vegetables with the parsley, salt and pepper.
    2. Place the Vegetable Bed in the bottom of tagine or oven-proof casserole. Drizzle saffron infused water.
    3. Place the fish on top of Vegetable Bed. Drizzle with any remaining marinade.
    4. Cover the tagine and bake at 425°F, until fish is cooked (about 15 minutes).

    For the Shaved Fennel Salad:

    1. Combine the shaved fennel, parsley, fennel fronds, 1 tablespoon of olive oil, and lemon juice. Season with salt and pepper.
    2. Place a spoonful of couscous in a bowl. Top with some of the vegetable s and a portion of salmon. Place some of the shaved fennel salad on top.
     

    Note: If preserved lemons are not available, omit from the recipe and add in a squeeze of lemon juice and some lemon zest at the end of cooking.

    Recipe by Chef Toni Sakaguchi at The Culinary Institute of America