Ingredients
• 4 x 125g salmon fillets
• 2 tbsp olive or vegetable oil
• 1 onion, peeled and sliced
• 1 tsp cumin seeds or ground cumin
• 2 tsp ground paprika
• 1 x 400g tin chopped tomatoes
• 1 x 298g tin mandarin segments, drained
• 1 tsp vegetable stock powder
• 50g sultanas
• 100g baby spinach
• 150g couscous
• Chopped fresh coriander, to garnish
Serves 4
Preparation time: 5 minutes
Cooking time: 20 minutes
Alaska Salmon Tagine
Start by removing the skin from the salmon fillets, if preferred.
Heat the oil in a large frying pan and cook the onion for 3-4 minutes. Add the cumin and paprika and fry gently for about 20-30 seconds.
Stir in the tomatoes, mandarin segments, vegetable stock powder and sultanas. Cook for 5 minutes, then add the spinach and stir it in as the leaves wilt.
Arrange the salmon fillets on top of the tomato mixture. Cover with a lid or a piece of greased foil and cook over a medium-low heat for 8-10 more minutes.
Meanwhile, cook the couscous according to pack instructions. Serve with the salmon tagine, garnished with chopped fresh coriander.
For more recipe inspiration visit www.wildalaskaseafood.co.uk
See more like this
Sweet Chilli Meatballs
Tasty pork meatballs cooked with a simply sweet but spiced sauce
Beef Bourguignon with Cheesy Garlic Bread Topping
This hearty midweek family favourite is slow-cooked in one pot, meaning fewer pans on the hob and less washing up
Gnocchi Con Tomate
The crisp bounce of the gnocchi replaces the bread traditionally used in Spanish ‘pan con tomate’ and takes it from a light lunch to a more substantial meal
Have you tried this recipe?
Let us know what you think! We'd love to read your comments and see your recipe results. Leave us a comment below.