My brother-in-law (AKA my little brother, in the Eagles cap below), Michael Gregory, gave David and I a Tagine for Christmas this year! I was so excited. I had seen them on cooking shows and have been wanting to try one.
A tagine is a Moroccan cooking vessel traditionally made of clay. It has a round shallow base with a cone shaped tall lid. The cone shape of the lid allows the steam collected during cooking to drip down back into the dish.
For the first dish using the tagine, I went with fish. Michael, my son in the man-beard below, and I love the combination of lentils and salmon. So, I knew this dish would be really good. What I didn't know was could I make it in the tagine? The answer, Heck Yeah! It came out beautifully.
Tip: You can make this recipe in a large sauté pan with a lid just as easily. You can also substitute the salmon for another protein like cod or chicken. You can even go vegetarian.
Some like their salmon on the more pink side. I prefer my salmon cooked through which sometimes means you risk it being dry. But with this cooking method, it will stay moist and soak up all that good flavor.
Yields 6 servings
Equipment:
Tagine or Large Sauté Pan with Lid
Ingredients:
1 tbps Olive Oil
1/2 large Onion, sliced 1/4 inch thick (maintain the layers)
1 cup Red Lentils
2 cups Chicken Broth
1 1/2 tsp Ground Cumin
1 tsp Ground Ginger
1 - 1/2 tsp Cayenne Pepper
Zest, 1 lemon
Juice, half lemon
3/4 lbs Salmon Filet, skinned and cut into 3 inch chunks
Chopped Cilantro, for garnish
Step 1: Heat oil over medium high heat in sauté pan or tagine
Step 2: Layer tagine or pan with onion ring layers and let cook for 2-3 mins
Step 3: Add lentils, chicken broth and bring to a boil
Step 4: Add cumin, ginger, cayenne pepper, lemon zest and juice. Stir and let simmer for another 2-3 min
Step 5: Lower heat to medium low, cover and simmer for 10-15 min
Step 6: Remove lid and stir. Broth should have slightly reduced. If not, cover and continue to simmer another 5 min
Step 7: Remove lid and stir. Add salmon filets, cover and let simmer another 15 min.
Step 8: Remove lid and check salmon for doneness. Salmon should be firm. If not, cover and continue to simmer until salmon is done.
Step 9: Garnish with cilantro and serve over basmati rice
We were so excited to eat this dish...I forgot to take a picture! Before anyone had a second serving, I took a picture of what was left. So Yummy!
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