Moroccan Poached Salmon

Name: Moroccan Poached Salmon
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 12 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 16 large red ripe tomatoes; 2 tbsp coriander seeds; 1 tbsp cumin seed; 1 bunch fresh parsley; 8 garlic cloves; 1 jalapeno pepper; 1 bunch fresh cilantro; 0.5 tbsp fresh ground black pepper; 2 lemons; 2.5 lb salmon

Salmon, red tomatoes and jalapeno pepper come together in this dish, fragrant with coriander and cumin and baked in the oven.

1 hr 25 min · Serves 12 · Medium

Method

Start cooking mode

Time: Prep 40 min · Cook 45 min · 85 min total
Difficulty: medium

1
Place the tomatoes in a large saucepan and cook, over a medium heat, for 10 minutes or so, until reduced by half.
10 min
2
Meanwhile, toast the coriander and cumin seeds in a dry frying pan until golden and aromatic - this should take about 30 seconds. Transfer the spices to a food processor.
1 min
3
Add the parsley, garlic, jalapeno pepper, fresh cilantro and black pepper. Process to a paste.
4
When the tomatoes have reduced, stir in the spice paste and bring to the boil, stirring well.
5
Preheat the oven to 400°F. Leave sauce to cool and add then add the lemon juice. Lay the fish out in a large casserole dish and pour over the sauce. Cover and bake for about 20 minutes, until the fish is cooked through. Serve straight away.
20 min