Salmon Tagine with Almond Chermoula – Moroccan Inspired Fish Stew


Salmon Tagine_650We love fish in our household, it is a healthy and quick cooking protein and in my opinion very versatile. This time of the year I always try to dig up a few fish recipes keeping the Lenten meals in mind.

I had made this recipe a couple of weeks ago, and tried it in a tagine ( a traditional clay cooking pot, with a chimney like lid), yesterday I tried this again relegating the slow cooking part of it to a slow cooker. I was thrilled with the results and think it might me time to share the recipe with you. A tagine is a style of cooking, but also features some flavors such as preserved lemon, cumin and paprika. Such a dish is often served over rice or couscous and can be accompanied by a condiment called chermoula which is a herb based pesto of sorts mostly a combination of herbs, garlic and olive oil. I did not have preserved lemons, but made a generous quantity of chermoula, which I used today for grilling chicken. We will save that recipe for another day.

ChermoulaMy version used almonds, I used skin on almonds which I had soaked in water overnight. The results were quite delightful. I ended up with unexpected company who were quite impressed by what they thought was a very fancy meal.

Actually, there are many ways to use a slow cooker, and using it to finish of a well seasoned fish or chicken dish may not quite be the fix or forget variety, but it actually does a very good job of keeping things moist, and ready for a meal. After all, some days that is really all that you need. I have through trial and error found this is a great method for working with fish when you are expecting company, it guarantees that perfect moist consistency. There is just one caveat, you will need to use a fish that is dense and meaty such as salmon or tuna.

Salmon Tagine with Almond Chermoula – Moroccan Inspired Fish Stew

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

A beautiful salmon tagine, that gets done with very little hands on cooking time.


    For the Almond Chermoula
  • 1/2 cup whole almonds (skin on) soaked for 2 hours or longer in 1/4 cup olive oil
  • 1 teaspoon freshly ground cumin
  • 1/2 teaspoon cayenne pepper or to taste
  • 1 teaspoon paprika
  • 2 cloves of garlic
  • 1 cup freshly chopped cilantro
  • 1/2 teaspoon oil
  • For the salmon tagine
  • 2 to 3 tablespoons olive oil
  • 1 or 2 large onions, thinly sliced
  • 2 to 3 cloves garlic, thinly sliced
  • 11/2 teaspoons freshly ground cumin
  • 1 teaspoon freshly ground coriander
  • 1 teaspoon salt
  • 1 teaspoon freshly chopped thyme
  • 1 teaspoon dried fenugreek leaves (optional)
  • 1 and 1/2 pounds of salmon fillet cut into 2 inch pieces
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 1/2 cup fresh orange juice
  • 1 cup of canned or fresh chopped tomatoes
  • 1/2 cup chopped cilantro


  1. To prepare the chermoula, place all the ingredients in a food processor and process until very finely ground. This should have the consistency of a coarse pesto.
  2. Set this aside.
  3. Heat the oil and saute the onions and garlic until soft and wilted about 5 minutes.
  4. Turn off the heat and mix with the cumin and coriander and salt.
  5. Stir in the thyme and fenugreek leaves and toss the salmon in this mixture.
  6. Place the salmon with all the seasonings in the base of a slow cooker. Note, if you have a tagine, you can just begin the cooking process in a tagine and continue adding the remaining ingredients and leave until done.
  7. Carefully place the bell peppers over the salmon.
  8. Pour over the orange juice and tomatoes and cover and cook either in the tagine or in the slow cooker for 1 and a half hours.
  9. Turn off the heat, garnish with cilantro and serve with rice or couscous with the chermoula on the side.




About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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