Moroccan tagine of salmon

By Ahmed Hajouj.


Origin of the recipe: Moroccan Cuisine, food Moroccan
  Number of persons: 4 Persons.
  Preparation Time: 0 h 15 min
  Cooking Time: 0 h 30 min
  Difficulty: Easy
  Price: reasonable



Ingredients:

4 salmon fillets 150g for each one
1/4 c. teaspoon garlic powder
2 teaspoons olive oil
1/2 cup chopped fresh parsley
1 teaspoon fresh lemon juice
1/2 teaspoon salt 1 large tomato, sliced
1/4 teaspoon ground ginger
1/4 c. teaspoon ground red pepper
1/4 teaspoon ground cumin
2 cloves garlic, minced
1/4 c. teaspoon freshly ground black pepper
1 lemon, 2 tablespoons water
1/2 cup thinly sliced ​​red pepper
1/2 cup thinly sliced ​​green pepper
1/2 lemon confit


Preparing salmon tagine:

To prepare the salmon tagine recipe:


In a bowl, mix spices, lemon juice, the olive oil and herbs, add the salmon. Cover and let stand 15 minutes. Remove salmon from bowl, reserving marinade. Place salmon, skin side down, in a tagine.

Add slices of lemon confit, red pepper and green pepper slices, 2 tablespoons water, and tomato slices to the marinade and toss to mix well and pour over the tagine.

Cook the tagine over low heat for 30 minutes or until the fish is cooked and creamy sauce.

Serve this tajine salmon hot with rice or couscous.

good appetite