Moroccan-style Salmon and Vegetables
May 4, 2012
Tagine: a special earthenware pot used in Morocco for cooking
Tagine: a stew-like Berber dish of North Africa made of vegetables and meats, slow cooked at low temperatures
Aunt Suzy says . . .
If you read our blog, you know we love Moroccan cooking! My birthday gift from my brother and sister-in-law didn’t work out last fall, so I had a credit at an online cooking store. I have always wanted a tagine, so I treated myself to this beauty! It was so fun to cook in and I hope to use it often. I think it will get more use in the winter since tagines, the dish, are typically heartier fare. My friend Asya gave me this recipe recently, and I couldn’t wait to try it once my tagine arrived. It was delicious, as expected with a Martha recipe. And it was very easy, not always expected with a Martha recipe. Delicious served with a dry French Rose wine or a Chenin Blanc.
NOTE: You do not need a tagine to cook this; a Dutch oven will do the trick as well!
adapted from a Martha Stewart recipe
2 tablespoons olive oil
4 garlic cloves, minced
3-4 tablespoons harissa (more = hotter)
3 tablespoons tomato paste
1 1/2 cups stock – fish or chicken
1 sweet potato, peeled, halved lengthwise then cut crosswise in 1/3-thick slices
1 small head cauliflower, cut into florets
1 zucchini, cut lengthwise and then sliced crosswise in 1/3-inch slices
1 summer squash, prepared ditto to zuke
1/2 teaspoon coarse salt, or to taste
1 15-ounce can chickpeas, drained and rinsed
1/4 preserved lemon, rind only, small dice (optional)
1 pound salmon filet, wild-caught preferred
1/2 cup cilantro, coarsely chopped
Roast the salmon to very rare in a 450° oven for 5-7 minutes depending on thickness. Let cool slightly and then remove the skin from the bottom. Cut into serving pieces and set aside.
Heat oil in a Dutch oven or bottom of a tagine over medium heat. Add garlic and stir for about 30 seconds. Add the harissa and tomato paste, stirring till combined. Whisk in the stock and bring to a simmer. Add the sweet potato, cauliflower, zuke and squash. Stir to combine, then add salt. Bring this mixture to a gentle bubble, then turn down heat and simmer covered until vegetables are al dente. This could take 15-30 minutes depending on what type of pot you are using.
Next add the chickpeas and the diced preserved lemon. Stir to combine and cook for another 10 minutes, covered. Place the reserved salmon pieces on top of the vegetable mixture. Cook, covered, till just heated through in order not to dry out the salmon or the tagine. Serve over cooked couscous or rice and sprinkle with the chopped cilantro.