FOODIE FRIDAY: MOROCCAN SALMON TAGINE – YUM!

Hi Guys,

Hope you are getting a chance to go out and enjoy the sunshine this weekend. Talking about sunshine brings me back to Morocco and the wonderful time I spent there many years ago, travelling around the country in 4th class trains, with hens and randy Moroccan Mountain Men! — that’s another story lol! While in Morocco, I fell in love with their cuisine, the veritable couscous and tagine-cooked food. Ever since, I have had it on my wish list to get a tagine. I never did until yesterday! Even last year when I was in Spain, I was looking at them in shops with wistful eyes, but hell the weight of these and besides, they could break easily in-transit. So I never got one.

Then, yesterday, by divine generosity from the Universe, I saw a gleaming, smiling, ornate red tagine in a consignment shop window. It was love at first sight! Definitely meant to be! Following social distancing rules, I made an appointment to view it, wore my mask which concealed my salivating behind it, and the rest is history. I brought Delilah home with me. Even if I never cooked in her, she was a sight for sore eyes. I’m so thrilled with my lovely new tagine. I paid only $45 and it was a bargain if ever. I don’t eat meat, so decided to try this salmon tagine recipe. I am sure chicken or meat would be equally delicious too. The final product was finger-licking yummy!! The recipe said it was enough for four people. What? They must be fairies! I could have eaten the whole pot, in fact I almost did! Serve it with couscous and a healthy appetite!

Charmoula (Marinade)

It’s best to marinade the fish or meat several hours before you cook it, or even overnight.

Ingredients:

2 garlic cloves

2 tablespoons olive oil

2 tablespoons lemon juice

2 tablespoons fresh parsley or 2 tsps. dried parsley

2 teaspoons paprika

1 1/2 tsp. cumin

1 teaspoon red pepper flakes

1/2 tsp. salt

For Salmon Tagine:

2/3 lb. fresh salmon fillet, skin removed and cut into 1″ cubes

1 tablespoon of olive oil or butter

1 onion diced

1 green pepper, chopped

2 carrots cut into rounds

1 lbs. tomatoes, diced

1/2 cup of water

Served on Couscous

1 1/2 cups couscous, dry to 1 1/2 cups boiling water with knob of water.

METHOD:

Blend all the charmoula (marinade) ingredients in a blender until it comes out in paste formation. Place the chunks of salmon in a bowl and coat with marinade. Let them cozy up together in the fridge for a few hours.

Heat oil in a large skillet, casserole dish, or tagine. If using a tagine, you do need to use a diffuser and place it on stove top below your tagine. This is to stop the tagine from cracking over time. I noticed it took a little while for the tagine to heat up using the diffuser. Maybe only 3 mins. Next, fry your onions for about 2 mins. until softened, next add green peppers and mix for another 2 mins. Follow with carrots for about 4 mins. Finally, add in your salmon, tomatoes, and water. I mixed it around a bit with my wooden spoon to let the marinade spread its flavourful goodness. Next, put the lid on and let it do its thing. Soon you’ll see the steam coming out from the little chimney at the top of your tagine. The recipe said to cook for 15 mins. I left it on longer as I like my veggies very soft. Check it yourself to suit your individual taste. PLEASE – This is a WARNING!! I was so excited to see how it was doing, I went to lift the lid with my hand and OUCH! I burnt my finger! How stupid of me. I should have worn my oven glove! You live and learn!

Yes, it was worth the burn, yes, it was delicious. No, the recipe does not serve 4 unless you are a fairy. I ate at least half of it! Serve on a bed of couscous. If using a package of couscous, follow the instructions which are simple. Boil up 2 cups of water, add knob of butter, let couscous sit in boiling water and put a lid on saucepan. After 5 minutes, remove lid and fluff couscous with a fork. I don’t like my couscous too wet, so I add a tad less water than they suggest. Hope you enjoy as much as we did!

Later:

You can work it off with some belly dancing to get in the Moroccan mood!

Bon Appetit!

Patricia xxx