Name: Sautéed Salmon in the Style of a Tagine with Couscous
Yield: Makes 6 Main-Course Servings
Cuisine: Morocco
Ingredients: ½ cup golden raisins; plain couscous, for serving; ¼ teaspoon ground cloves; 2 cups chicken broth; 1 medium onion, chopped fine; 6 tablespoons slivered almonds; 2 cloves garlic, chopped fine; 2 tablespoons olive oil; ½ cup dried apricots, cut into ¼-inch dice; pepper; salt; six 6- to 8-ounce pieces salmon fillet with skin on or off and pin bones removed; 1 teaspoon saffron threads or ¼ teaspoon powdered saffron harissa; 1 teaspoon ground turmeric or 2 teaspoons finely chopped fresh; 2 tablespoons finely grated fresh ginger; 1 teaspoon ground cinnamon

Preparation info

Makes
6
Main-Course Servings

Difficulty
Easy

Appears in

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