Here’s a recipe for Salmon Tagine from Jon P. over in Texas.
“Coat salmon generously with Chicaoji and let marinate for 30-60 mins. Do this on the counter to let the fish come to room temp, but if you go longer than 30 mins you might want to do it in the fridge for the first while and then take it out.
- 2 Tablespoons oil
- 1-3 medium Shallots, (depending on size) finely chopped
- Couple cloves of garlic, crushed
- Pinch of saffron, ground in mortar & pestle
- 4-6 small or 2 large preserved lemons (removing any seeds!), coarsely chopped
Into stovetop tagine,
- add oil and heat on medium flame,
- add shallots, sautéd half until clear
- Add crushed garlic and continue cooking on low heat for a couple of minutes
- Grind a large pinch of saffron in a mortar & pestle and mix well into shallot/garlic mix and keep cooking on low
- Add preserved lemons
- Cover with tagine lid and let whole mixture cook on low heat for another 15-20 mins
- Let stand until you are ready to cook fish (I usually make this first and then reheat to temp for fish once I’m ready to cook and serve)
- Heat tagine with mixture in it to just slightly higher than medium heat.
- Once things are sizzling immediately add fish, skin side up, so that non-skin side is directly on top of the mixture and cover.
- Let cook for 4 minutes, then
- flip fish so skin is down, moving as much of the shallot/lemon mixture to the top of the fish,
- cover and cook another 5 minutes.
- Turn off heat and let stand another few minutes—this sort of depends on how thick the fish is!! I generally choose pretty thick pieces and then let stand another 3-5 mins.”