Smart Moroccan Spiced Poached Salmon
with Chickpeas, Zucchini and Tomato Tagine
Transport your taste buds to North Africa with this vibrant, low-carb Moroccan-inspired dish. Tender salmon fillets are gently poached in a fragrant blend of warm spices, infused into a rich tomato-based sauce. Chickpeas add a hearty texture, while zucchini brings a fresh, light balance.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Chickpeas
(May contain traces of: Gluten, Wheat)
200 mL
Crushed Tomatoes
(May contain traces of: Gluten, Wheat, Sesame, Egg, Milk, Mustard, Soy, Fish, Sulphites, Tree nuts, Crustaceans)
2 unit(s)
Garlic, cloves
1 unit(s)
Zucchini
7 g
Harissa Spice Blend
(May contain traces of: Wheat, Sesame, Egg, Milk, Mustard, Soy, Fish, Sulphites, Triticale)
7 g
Parsley
Not included in your delivery
Ā½ tbsp
Oil*
0.13 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Peel, then cut shallot into 1/8-inch slices.
- Peel, then mince or grate garlic.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Roughly chop parsley.
- Pat salmon dry with paper towels.
- Season with salt, pepper and half the Harissa Spice.
- Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shallots, garlic and zucchini. Cook, stirring often, until tender-crisp, 2-3 min.
- Sprinkle remaining Harissa Spice Blend over top. Cook, stirring often, until fragrant, 30 sec.
- Add tomatoes and chickpeas with their liquid. Season with salt and pepper, then stir to combine.
- Bring to a simmer over high heat.
- Once simmering, add salmon to the pan.
- Reduce heat to medium. Cook, stirring occasionally, until salmon is cooked through, 5-6 min.** (DQ: TIME CHECK!!)
- Transfer salmon to a clean surface and carefully remove the skin, if desired.
- Divide tomato and chickpea tagine between bowls.
- Top with salmon.
- Sprinkle with parsley.
