Salmon with Sweet Potato Tagine and Couscous

Serves 4, Prep and Cook: 30 mins

New Idea - - New Food Ideas -

4 x 150g skin­less, bone­less salmon fil­lets Cooked couscous and steamed as­para­gus,

to serve

SWEET POTATO TAGINE 1 tblsp olive oil 1 onion, finely chopped 1 tblsp Mo­roc­can sea­son­ing 500g sweet potato, peeled, cut into

1cm cubes 410g can rich and thick clas­sic chopped

to­ma­toes with paste 1 cup chicken stock 400g can chick­peas, drained, rinsed 1 tblsp honey

1 To make tagine, heat oil in a large saucepan over a medium to high heat. Add onion. Cook, stir­ring oc­ca­sion­ally, un­til soft. Add sea­son­ing. Cook, stir­ring for 1 minute. 2 Add potato, to­ma­toes, stock, chick­peas and honey. Stir un­til com­bined. Bring to boil. Cover with lid. Gen­tly boil for 5 min­utes. Un­cover. Gen­tly boil for a fur­ther 6 to 7 min­utes, or un­til potato is ten­der. Re­move from heat. 3 Mean­while, place salmon on a lightly oiled oven tray. Sea­son with salt and pep­per. 4 Cook in a very hot oven (220C) for about 8 min­utes, or un­til cooked un­til your lik­ing. 5 Serve tagine on couscous. Top with salmon and as­para­gus.

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