Quick recipe: How to go from nought to Tagine in 20 minutes flat

T​he word tagine has two meanings. Firstly, it's a traditional stew-like dish the originates from North Africa. A deliciously rich slow-cooked concoction of meat or fish with vegetables, pulses, fruit and spices served on a heap of cous cous or rice and most commonly associated with Morocco.

The second meaning is the distinctive earthenware the stew is cooked in. This has a shallow wide circular base (where the food stews and bubbles) with a cone-shaped removable lid, usually made of clay, ceramic or stainless steal depending on the cook's preference.

To​day we can enjoy a Tagine pretty much anywhere in the world and even attempt to cook one at home. We don't know about you, but when we see "total cook time 14 hours" on a recipe, it makes us sweat. Not to say this dish isn't worth the wait, but authentic Tagine in 20 minutes? Yes, please.

Fishermen in Alaska by Alaska Seafood

Fishermen in Alaska by Alaska Seafood

We are excited to say this tagine recipe includes fillets of wild salmon that has been caught sustainably along Alaska's rugged 34,000-mile pollution-free coastline. The salmon is high in protein, low in saturated fat and rich in essential minerals and vitamins including E, A, D and B-12 that will keep you strong and healthy.

We can vouch for the quality of this fish because it is governed by the Alaska Seafood Marketing Institute (ASMI), a public-private partnership between the State of Alaska and the Alaska seafood industry that ensures only the best seafood reaches the rest of the world.

T​he best thing is you'll find Alaska Seafood in the chilled and frozen sections of your local supermarket and even smaller independent stores. Pick it up, whip up this tagine and enjoy a warming hug of a winter dinner. Oh and top tip: add some finely grated lemon or orange zest to the couscous, along with a few toasted pine nuts for extra flavour and texture. What a treat.

Twenty-minute Alaska Salmon Tagine

Twenty-minute Alaska Salmon Tagine

W​ild Alaska salmon fillets with a warming spice kick

Serves4

CuisineS​eafood

MealDinner

Ingredients

• 4 x 125g fillets wild Alaska salmon
• 2 tbsp olive or vegetable oil
• 1 onion, sliced
• 1 tsp cumin seeds or ground cumin
• 2 tsp ground paprika
• 400g can chopped tomatoes
• 298g can mandarin oranges, drained
• 1 tsp vegetable stock powder
• 50g sultanas
• 100g young spinach
• 150g couscous
• Chopped fresh coriander, to garnish

Instructions

1. Remove the skin from the salmon fillets, if wished.
2. Heat the oil in a large frying pan and cook the onion for 3-4 minutes. Add the cumin and paprika and fry gently for about 20-30 seconds.
3. Stir in the tomatoes, oranges, stock powder and sultanas. Cook for 5 minutes, then add the spinach and stir it in as the leaves wilt.
4. Arrange the salmon fillets on top of the tomato mixture. Cover with a lid or a piece of greased foil and cook over a medium-low heat for 8-10 more minutes.
5. Meanwhile, cook the couscous according to pack instructions. Serve with the salmon tagine, garnished with chopped fresh coriander.

Recipe Notes

Cook’s tip: Add a little finely grated lemon or orange zest to the couscous, along with a few toasted pine nuts for extra flavour and texture.

Recipe by

A​laska Seafood