Sautéed Salmon in the Style of a Tagine with Couscous

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Simply Salmon

Simply Salmon

By James Peterson

Published 2001

  • About

Various styles of tagines are found throughout North Africa, but my favorites are from Morocco. Moroccan cooks make many different fish tagines but never use salmon, which isn’t found anywhere near Morocco. This version isn’t authentic—in fact, it’s more akin to a chicken tagine—but the juxtaposition of spices, dried fruits, and almonds is entirely Moroccan, so this delicious dish is at least authentic in spirit. The sauce can be made up to 3 days ahead and refrigerated or up to several mon