Moroccan Salmon Tagine
with Lemony Couscous Pilaf and Yogurt Sauce Drizzle
Buttery and delicate salmon gets a lively Moroccan twist in this tagine inspired dish. Served with a bright and fluffy couscous pilaf and a creamy yogurt sauce drizzle, this meal is one to remember!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient Saumon)
½ tasse(s)
Couscous
(Contient Blé)
1 pièce(s)
Carotte
½ pièce(s)
Oignon jaune
1 pièce(s)
Citron
7 g
Coriandre
28 g
Raisins secs sultana
(Peut contenir Arachides, Sésame, Sulfites, Lait, Noix, Gluten, Oeuf, Soya, Moutarde)
30 g
Olives mélangées
(Peut contenir Blé, Lait, Sulfites, Oeuf, Poisson, Noix)
3 cs
Sauce au yogourt
(Contient Lait)
2 cs
Base de sauce tomate
(Peut contenir Moutarde, Lait, Noix, Poisson, Oeuf, Sésame, Crustacés, Gluten, Sulfites, Soya, Blé)
8 g
Mélange d’épices marocain
(Peut contenir Soya, Lait, Noix, Sésame, Moutarde, Triticale, Blé, Arachides, Sulfites)
7.5 g
Bouillon de légumes en poudre
(Contient Soya, Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Blé)
Informations nutritionnelles
Ustensiles
Instructions
- Pat salmon dry with paper towels, then season with salt, pepper and half the Moroccan Spice Blend.
- Arrange salmon on a parchment-lined baking sheet. Drizzle 1 tsp (2 tsp) oil over top.
- Roast in the middle of the oven until cooked through, 8-12 min.**
- Meanwhile, add 2/3 cup (1 1/3 cups) water and half the stock powder to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, remove from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.
- When couscous is tender, fluff with a fork.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Peel, then cut onion into 1/2-inch pieces.
- Roughly chop cilantro.
- Zest, then juice lemon.
- Drain olives.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then carrots. Cook, stirring occasionally, until starting to soften, 3-4 min. Add onions. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.
- Sprinkle veggies with remaining stock powder, half the parsley, remaining Moroccan Spice Blend, raisins, olives, tomato sauce base and 1/2 cup (1 cup) water. Cook, stirring often, under veggies are tender and sauce thickens, 3-5 min.
- Fluff couscous and stir in cilantro.
- Divide couscous and saucy veggies between bowls. Top with salmon.
- Drizzle youurst sauce over salmon.
- Sprinkle remaining cilantro over top.