Salmon Tagine with Orange and Olives
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|1 1/2 teaspoonsground cumin|
|2 cinnamon sticks; broken into large pieces|
|1/2 teaspoonground cloves|
|1/4 teaspoonground nutmeg|
|6 cardamon pods|
|2 bay leaves|
|2 tablespoonsextra virgin olive oil|
|1 mediumonion; roughly chopped (2 cups)|
|5 cloves garlic; finely minced (1 tablespoon)|
|1 tablespoonfresh ginger; finely minced|
|1 teaspoonfresh ground pepper|
|1 teaspoonsea salt|
|1 zucchini, chopped in half moons; (2 cups)|
|1 small, slender eggplant; chopped in quarter moons (2 cups)|
|1/3 cupdried apricots; roughly chopped|
|1 1/2 cupsgreen olives; pitted and roughly chopped|
|1 navel orange; thinly sliced|
|1 1/2 pounds salmon filet or steak; cut into large chunks|
|1 cupfreshly squeezed orange juice|
|1 handful flat leaf parsley; roughly chopped|
Salmon Tagine with Orange and Olives Preparation
1. Toast the spices over medium heat in the bottom of a dry 4-6 quart Dutch oven. Shake the pan continually for a few minutes. Once the spices become fragrant, mix in the olive oil, salt, and pepper.
2. Add the onion, garlic, and ginger to the spice mixture and cook for a few minutes, until the onions soften.
3. Mix in the zucchini, eggplant, apricots, and olives. Pour in orange juice and toss mixture well. Gently fold in the salmon chunks and parsley and top tagine with orange slices.
4. Cover and allow tagine to simmer gently for 10-15 minutes, until salmon is still tender and pink inside. Serve over cous cous, spooning plenty of the sauce on top.
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