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
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