Saffron salmon tagine
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Saffron salmon tagine
The intensely lemony flavour of preserved lemon works brilliantly in this fragrant tagine, served with herby couscous
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
715Kcal
Fat
30gr
Saturates
6gr
Carbs
65gr
Sugars
11gr
Fibre
11gr
Protein
40gr
Salt
1.9gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the tagine
- pinch of saffron strands
- 300ml hot chicken or vegetable stock, made with ½ stockpot or cube
- 1 tbsp rapeseed oil
- 2 red onions, finely sliced
- 2 garlic cloves, finely sliced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- 1 tbsp rose harissa paste
- 500g mixed colour cherry tomatoes, halved
- 2 preserved lemons, skin only, finely sliced
- 1 x 400g tin chickpeas, rinsed and drained
- 50g pitted green olives
- 4 skinless salmon fillets
- handful of chopped coriander
For the herby couscous
- 250g couscous
- 300ml hot chicken or vegetable stock, made with ½ stockpot or cube
- 15g butter
- handful of chopped coriander
- handful of chopped parsley
Step by step
- For the tagine, add the saffron strands to the hot stock and set aside to infuse. Heat the oil in a shallow casserole or sauté pan and fry the onion for about 8 minutes or until very soft. Add the garlic and continue to cook for a further minute, before adding the spices and harissa paste. Continue to cook for a couple of minutes, stirring.
- Add the tomatoes and preserved lemons to the pan and cook for a couple of minutes before adding the saffron stock, chickpeas and olives. Continue to simmer uncovered for around 10 minutes, until the tomatoes have started to break down and the liquid has reduced slightly.
- Add the salmon fillets to the pan, nestling them into the sauce. Cover with a lid and simmer gently for 7-8 minutes, or until the fillets are cooked through. Season to taste.
- Meanwhile, put the couscous in a bowl and stir in the hot stock and butter. Cover with a plate and leave for 5 minutes, or until all the liquid has been absorbed. Fluff the couscous with a fork and stir through the herbs. Season to taste and serve with the tagine.
