Salmon tagine

Salmon tagine

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

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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 409 cal

Kilojoules 1710 kJ

Protein 23 g

Total fat 22 g

Saturated fat 6 g

Carbohydrates 25 g

Sugar 7 g

Dietary fibre 9 g

Sodium 240 mg

Calcium 120 mg

Iron 4.5 mg

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.