900g salmon fillet taken from the thick part of the salmon or 6 thick portions
1 tin of chopped tomatoes + 18 cherry tomatoes
1 teasp tomato purée
1 teasp dried thyme
1 large onion finely chopped
1 large carrot cut into small cubes
6 slices of preserved lemon or 6 slices of fresh lemon cut into chunks
100 g purple olives, stoned
1 large bunch of coriander, chopped
6 garlic cloves crushed
2 tbs Argan oil + 2 tbs olive oil
50 g sultanas
1 x 400g tin chick peas (slip off the transparent skin on each one – no, I haven’t gone mad; this makes them more easily digested…it will only take you 5 minutes)
100 g toasted flaked almonds
2 teasp paprika
2 teasp ground ginger
2 teasp cinnamon
2 teasp cumin
4 teasp turmeric
1 tbs clear honey
1 fish stock cube mixed with 300 ml water
- Mix all the spices together and divide them in half. Mix one half with the agen oil and half the garlic.
- Cut the salmon into chunks and place in a shallow container in one layer together with the lemons. Spread over the spice mixed with the oil and half of the chopped coriander. Leave to marinate in the fridge for about 40 minutes while you make the tomato sauce.
- Heat the olive oil in the tagine and fry the onion and the rest of the garlic with the carrot, add the rest of the spices and the rest of the ingredients then add the tomatoes and tomato purée and the stock. Bring to the boil, leave the lid off and when the sauce is reduced and is becoming thick add the salmon pieces and all the marinade ingredients, put on the lid and simmer for about 10 minutes until the salmon is just cooked.
*if you are not using a tagine like the one shown from Peppercorn and have an authentic one as I do, then don’t forget to use a diffuser….you can buy one of these from Peppercorn too!