Salmon tagine

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

First published: Sep 2013

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Serves: 4

Time to make: 50 mins , plus 1 hr marinating

Hands-on time: 30 mins

Ingredients

More weights & measures

2 tablespoons finely chopped fresh flat-leaf parsley

2 tablespoons finely chopped fresh coriandercilantroX, plus extra, to serve

2 cloves garlic, minced

¼ teaspoon dried red chilli flakes

2 teaspoons cumin seeds

2 tablespoons lemon juice

300g skinless salmon fillet

2 teaspoons olive oil

1 medium-sized onion, chopped

2 carrots, chopped

400g can chopped tomatoes

400g can cannellini beans, drained, rinsed

2 cups hot cooked quinoa

lemon wedges, to serve

Instructions

1 Combine parsley, coriander, garlic, chilli flakes, cumin seeds and lemon juice in a large bowl. Add salmon, turn to coat then cover and place in fridge for 1 hour.

2 Heat oil in a large saucepan. Add onion and carrots and cook, stirring, for 5 minutes or until onion softens. Add tomatoes and 1/2 cup water and bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until carrot is cooked.

3 Stir through cannellini beans. Place salmon on top of mixture.

4 Cover again and cook for 10 minutes or until salmon is just cooked. Flake salmon with a fork. Sprinkle with extra coriander then serve with quinoa and lemon wedges.

HFG tip

To cook quinoa in a rice cooker, use 1 cup quinoa with 2 cups water to make 3 cups quinoa.

Nutrition Info (per serve)

Calories 409cal

Kilojoules 1710kJ

Protein 23g

Total fat 22g

–Saturated fat 6g

Carbohydrates 25g

–Sugars 7g

Dietary fibre 9g

Sodium 240mg

Calcium 120mg

Iron 4.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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