Eat the Seasons… March

Salmon Tagine

This dish is best cooked in a Tagine Pot, but is equally as tasty being made in a normal frying pan.

Serves 4


  • Olive Oil
  • 2 Garlic Cloves
  • 1 Handful of Mixed Olives (stone in)
  • 2 tsp Harissa
  • 4 Anchovy Fillets
  • 700g Passata
  • 1 Small Preserved Lemon
  • 1 Good Pinch of Saffron
  • 4 x 120g Salmon Fillets, skin off
  • 1 tbsp Rose Water
  • 1 tin of Chickpeas
  • 400g Spinach
  • 1 Bunch Coriander, chopped


  1. Put a large frying pan or a high sided roasting tray on the hob over a medium heat.
  2. Drizzle in 2 tablespoons of olive oil and squash in the unpeeled garlic through a garlic crusher.
  3. Stir in the olives, harissa, anchovies, rose water, chickpeas and passata, and tear in the preserved lemon.
  4. Cover the saffron with a splash of boiling water.
  5. Season each fish fillet with salt and pepper and place in the sauce, then sprinkle the fish with the saffron.
  6. Put a lid on the pan, or cover with foil and leave to simmer fast until cooked through (roughly 8 minutes) – if easier pop the dish into the oven at around 180 degrees.
  7. Take the Salmon out of the pan and put to one side.
  8. Fold the spinach through the hot sauce until just cooked (a minute or two).
  9. Put 1 salmon fillet on each plate and spoon the tagine sauce over the top.
  10. Sprinkle with coriander leaves.

Serve this dish with purple sprouting broccoli and steamed kale.


You can email Suzanne with any comments or questions at