Saffron salmon tagine recipe
The intensely lemony flavour of preserved lemon works brilliantly in this fragrant salmon tagine recipe, served with herby couscous
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Cooking tools:
- Saute pan
- Baking dish
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Spoon
- Wooden spoon
- Mixing bowl
- Plate
- Fork
Ingredients
- 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
- 250g couscous
- 15g butter
- handful of chopped parsley
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