Morrocan Salmon Tagine

Name: Morrocan Salmon Tagine
Total time: 4500 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 salmon fillets with skin removed; 2 onions finely chopped; 25 grams butter cut into pieces; 2 grams black pepper; 1 pinch salt; 3 ml saffron; 8 grams morrocan spice mix. My mix is ground cinnamon, ground ginger, ground turmeric, paprika and cumin powder. All equal parts; 2 chilli peppers finely chopped; 1 lemon; 30 ml honey; 30 grams dates pitted; 1 tbsp sesame seeds toasted; 90 grams blanched almonds sliced and toasted

Delicious :-)

Delicious :-)

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Ingredients

75 mins

4 servings

4salmon fillets with skin removed
2onions finely chopped
25 gramsbutter cut into pieces
2 gramsblack pepper
1 pinchsalt
3 mlsaffron
8 gramsmorrocan spice mix. My mix is ground cinnamon, ground ginger, ground turmeric, paprika and cumin powder. All equal parts
2chilli peppers finely chopped
1lemon
30 mlhoney
30 gramsdates pitted
1 tbspsesame seeds toasted
90 gramsblanched almonds sliced and toasted

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Steps

75 mins

1

Using a little butter lightly grease the inside of the Tagine base.
2

Add Salmon and Onions and season with salt and pepper. Add saffron and butter. Add water to just cover the Salmon and cook in oven with lid on for 30 mins at 160°C.
3

Add spices and chilli. Stir in and cook for another 30 mins with lid on.
4

Add juice of lemon, honey and dates. Cook for 15 mins with lid off. It can cook for longer if it needs to reduce.
5

Sprinkle sesame seeds and almonds.
6

Serve with a glass of wine. Enjoy.