Moroccan Salmon Tagine
with Lemony Couscous Pilaf and Yogurt Sauce Drizzle
Produit dans un établissement 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 Peut contenir : Gluten)
1 pièce(s)
Carotte
½ pièce(s)
Oignon jaune
1 pièce(s)
Citron
7 g
Coriandre
28 g
Raisins secs sultana
(Peut contenir : Gluten, Arachides, Sésame, Sulfites, Lait, Noix, Oeuf, Soya, Moutarde)
30 g
Olives mélangées
(Peut contenir : Sulfites, Lait, Noix, Oeuf, Blé, Poisson)
3 cs
Sauce au yogourt
(Contient: Lait)
2 cs
Base de sauce tomate
(Peut contenir : Gluten, Sésame, Sulfites, Lait, Noix, Oeuf, Soya, Moutarde, Blé, Poisson, Crustacés)
8 g
Mélange d’épices marocain
(Peut contenir : Arachides, Sésame, Sulfites, Lait, Noix, Soya, Moutarde, Blé, Triticale)
7.5 g
Bouillon de légumes en poudre
(Contient: Soya, Sulfites Peut contenir : Arachides, Sésame, Lait, Noix, Moutarde, Blé)
Instructions
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Pat salmon dry with paper towels, then season with salt, pepper and half the Moroccan Spice Blend.
- To a parchment-lined baking sheet, add salmon. Drizzle 1 tsp (2 tsp) oil over top.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, to a medium pot, add 2/3 cup (1 1/3 cups) water and half the stock powder. Season with salt and bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- 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 half the lemon. Cut remaining lemon into wedges.
- Over a small bowl, drain olives, reserving the brine. Roughly chop olives. Set brine aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil and carrots, raisins and 3 tbsp (6 tbsp) water. Cook for 3-4 min, stirring occasionally, until water evaporates and carrots begin to soften.
- Add onions. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp. Season with salt and pepper.
- Reduce heat to medium-low.
- Sprinkle veggies with remaining stock powder, remaining Moroccan Spice Blend, olives, tomato sauce base, 1/2 tbsp (1 tbsp) lemon juice and 2/3 cup (1 1/3 cup) water. Cook for 1-2 min, stirring often, under veggies are tender and sauce thickens slightly.
- Fluff couscous and stir in half the cilantro and 1/2 tbsp (1 tbsp) olive brine. Discard of any remaining olive brine.
- In a small bowl combine yogurt sauce and 1/4 tsp (1/2 tsp) lemon zest.
- Divide couscous and saucy veggies between bowls. Top with salmon.
- Drizzle yogurt sauce over salmon.
- Sprinkle with remaining cilantro.
- Serve a lemon wedge alongside.
