by robinbeth
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my 3 recipes »
robinbeth's Notes:
Expand1.5 teaspoons ground cumin Ask a question about this ingredient
1 teaspoon tumeric Ask a question about this ingredient
2 cinnamon sticks, broken into large pieces Ask a question about this ingredient
1/2 teaspoon ground cloves Ask a question about this ingredient
1/2 teaspoon cayenne Ask a question about this ingredient
1/4 teaspoon ground nutmeg Ask a question about this ingredient
6 cardamon pods Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
2 tablespoons extra virgin olive oil Ask a question about this ingredient
1 medium onion, roughly chopped (2 cups) Ask a question about this ingredient
5 cloves garlic, finely minced (1 tablespoon) Ask a question about this ingredient
1 tablespoon fresh ginger, finely minced Ask a question about this ingredient
1 teaspoon fresh ground pepper Ask a question about this ingredient
1 teaspoon sea salt Ask a question about this ingredient
1 zucchini, chopped in half moons (2 cups) Ask a question about this ingredient
1 small, slender eggplant, chopped in quarter moons (2 cups) Ask a question about this ingredient
1/3 cup dried apricots, roughly chopped Ask a question about this ingredient
1.5 cups green olives, pitted and roughly chopped Ask a question about this ingredient
1 navel orange, thinly sliced Ask a question about this ingredient
1.5 pounds salmon filet or steak, cut into large chunks Ask a question about this ingredient
1 cup freshly squeezed orange juice Ask a question about this ingredient
1 handful flat leaf parsley, roughly chopped Ask a question about this ingredient
Toast the spices over medium heat in the bottom of a dry 4-6 quart Dutch oven. Shake the pan continually for a few minutes. Once the spices become fragrant, mix in the olive oil, salt, and pepper.
Ask a question about this stepAdd the onion, garlic, and ginger to the spice mixture and cook for a few minutes, until the onions soften.
Ask a question about this stepMix in the zucchini, eggplant, apricots, and olives. Pour in orange juice and toss mixture well. Gently fold in the salmon chunks and parsley and top tagine with orange slices.
Ask a question about this stepCover and allow tagine to simmer gently for 10-15 minutes, until salmon is still tender and pink inside. Serve over cous cous, spooning plenty of the sauce on top.
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Rick Field is the founder of the pickle company Rick's Picks.
Wow, this looks delicious, can't wait to try it!