Salmon tagine recipe

• 4 x 125g wild salmon fillets
• 1 tbsp olive or vegetable oil
• 1 onion, sliced
• 1 tsp cumin seeds or ground cumin
• 2 tsp ground paprika
• 400 g (14.1oz) can chopped tomatoes
• 298 g (10.5oz) can mandarin oranges in juice, drained
• 1 tsp vegetable stock powder
• 50 g (1.8oz) sultanas
• 100 g (3.5oz) young spinach
• 150 g (5.3oz) couscous
• 1 handful chopped fresh coriander, to garnish

1. Remove the skin from the salmon fillets, if wished.
2. Heat the oil in a large frying pan and cook the onion for 3-4 minutes.
3. Add the cumin and paprika and fry gently for about 20-30 seconds.
4. Stir in the tomatoes, oranges, stock powder and sultanas.
5. Cook for 5 minutes, then add the spinach and stir it in as the leaves wilt.
6. Arrange the salmon fillets on top of the tomato mixture.
7. Cover with a lid or a piece of greased foil and cook over a medium-low heat for 8-10 more minutes.
8. Meanwhile, cook the couscous according to pack instructions.
9. Serve with the salmon tagine, garnished with chopped fresh coriander.

salmon, olive, onion, cumin, ground paprika, tomatoes, mandarin oranges, vegetable stock powder, sultanas, young spinach, couscous, handful

Taken from www.lovefood.com/guide/recipes/45828/salmon-tagine-recipe (may not work)