Even before starting to eat clean, I wanted a tagine. A tagine is a Moroccan cooking vessel. It is a 2 inch deep base with an upside down funnel looking piece for the top. The idea is that the juices from the meal congregate in the funnel end and then drip back down into the meal. This makes the meat tender and the meal more flavorful.
I realized that almost every recipe I have made with my tagine is clean. Fresh veggies, fruit, spices and typically a portion of meat are called for in most recipes. I serve most of my tagine meals over couscous.
Here is the latest recipe that I tried:
Orange Salmon Tagine
1.5 tsp round cumin
1 tsp tumeric
2 broken cinnamon sticks
1/4 tsp cayenne
1/4 tsp nutmeg
2 bay leaves
Mix above ingredients in the base of the tagine on medium. When they smell fragrant add:
3 Tbsp Olive Oil
1 tsp pepper
1 tsp salt
1 medium onion chopped in larger pieces
4 garlic cloves minced
1 Tbsp freshly grated ginger
Cook until onions are soft then add:
3 cups chopped zucchini
2 cups chopped yellow squash
1/3 cups dried apricots
1 cup freshly squeezed orange juice
Toss mixture well. Set the remaining ingredients on top:
Salmon fillets (1.5-2 lbs)
Naval orange sliced thinly
Handful of parsley cleaned and chopped
Cover and simmer gently until salmon is thoroughly cooked. About 20 minutes.
Serve over couscous. (Spoon sauce over couscous).