Salmon and Preserved Lemon Tagine
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 15mins
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- Serves
- 4
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- Calories
- 614
This North African inspired dish is light and packed full of flavour. Serve with couscous and garnish with fresh mint.
recipe updated 19 Mar 2025
Ingredients
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- Salmon fillet
- 4
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- Red onion
- 150 g
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- Carrot
- 100 g
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- New potatoes
- 300 g
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- Black olives
- 50 g
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- Preserved lemon
- ½
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- Chermoula paste
- 170 g
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- Olive oil
- 1 tablespoon
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- Ground cumin
- 1 teaspoon
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- Garlic clove
- 2
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- Tinned chopped tomatoes
- 400 g
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- Fish stock
- 300 g
Tools
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kCook Multi
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Medium bowl
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Kcook bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Add Chermoula Paste and salmon fillet to a clean medium bowl
- Mix until coated and cover
- Chill in fridge - 30 min
- Fit stir tool to kCook bowl
- Add olive oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 140°C, speed 3
- Turn direct prep attachment to position 1
- Slice red onion and carrot into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add new potatoes and ground cumin to the kCook bowl
- Cook with filler cap removed - 5 min, 120°C, speed 3
- Then add garlic clove to the kCook bowl
- Cook with filler cap removed - 2 min, 120°C, speed 3
- Then add tinned chopped tomatoes, fish stock, black olives and preserved lemon to the kCook bowl
- Cook with filler cap removed - 25 min, 98°C, speed 3
- Transfer fish to kCook bowl
- Cook with filler cap removed - 5 min, 98°C, speed 3
- Serve