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 a sprinkle of aromatic mint leaves.
recipe updated Mar 18, 2025
Ingredients
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- Salmon filet
- 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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- Garlic clove
- 2
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- Fish stock
- 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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- Canned chopped tomatoes
- 400 g
Tools
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Wooden spoon
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Cooking Chef XL
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Cooking chef xl bowl
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Small bowl
Step preview
- Add salmon filet and Chermoula Paste to a clean small bowl
- Mix until coated
- Marinate in fridge - 30 min
- Attach the Stir Tool
- Add olive oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until hot - 1 min, 110°C, Speed OFF
- Then add red onion, carrot, new potatoes and ground cumin to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 4 min, 110°C, Stir 2
- Then add garlic clove to the Cooking Chef XL Bowl
- Cook with splashguard fitted until fragrant - 3 min, 104°C, Stir 2
- Then add canned chopped tomatoes, fish stock, black olives and preserved lemon to the Cooking Chef XL Bowl
- Season to taste
- Cook with splashguard fitted until reduced - 20 min, 98°C, Stir 3
- Retrieve the marinated salmon from the fridge
- Transfer fish to Cooking Chef XL Bowl
- Cook with splashguard fitted until cooked through - 5 min, 98°C, Stir 4
- Serve