Salmon Meatball Tagine | Succulent Moroccan Fish Stew

This is definitely a summer favorite. Moroccans are usually very big fish eaters and it is not surprising that one of the most common way to consume fish is in a Tagine. A.k.a the most popular dish in Morocco.

While Salmon is not popular in Morocco, this Tagine packs in all the familiar flavors of Morocco and presents them in a very familiar way.

Why use Salmon in a Tagine ?

I hear you, Salmon is not a fish that should be cooked for long periods of time and it is not really consumed in Morocco.

However, the way that we are going to cook it here is the same way you would make Moroccan sardine meatballs. Because I am located in North-America, and so are most of my readers, I figured that it is probably better to stick to North-American fish.

Moroccan food is all about using seasonal and local ingredients so the choice of Salmon honors the spirit of Moroccan cooking.

Don’t know what Tagine is ? Check this out!

How to Make Moroccan Salmon Tagine

Ingredients

Don’t be intimidated by this dish. As the ingredient list shows, it is a pretty easy and straightforward dish that I’m sure you will have a lot of fun making.

For the Salmon Meatballs

• 400g Salmon filet : this is my fish of choice for this recipe. The flavors and natural fats in the salmon makes it an excellent choice for this stew.
• 1/2 a Small onion : this is what’s going to keep your salmon from drying out. As they cook, onions slowly release water into the meatballs which in turn help keep them moist & flavorful. Do not skip this ingredient as it is crucial.
• Coriander & Parsley : these two fresh herbs are a staple in Moroccan cuisine for a reason. They’re both very flavorful but won’t overpower the dish. A hearty stew like this one benefits greatly from the boldness of coriander and the freshness of parsley. If you don’t have both on hand, you can of course use one or the other.
• Spice mix: Cumin, Paprika and Black Pepper. This is a very simple spice mix that aims to emphasize the flavors of the Salmon without overpowering them.
• 2 Tbsp. bread crumbs : bread crumbs act as a binder and help keep the meatball in shape while they cook.

For the Sauce

• 1 1/2 Cup diced tomatoes : You can use fresh or canned. If you are using canned try to use San Marzano Tomatoes.
• 1 tsp tomato paste : helps thicken the sauce and adds a little bit of acidity to the dish.
• 2 Garlic cloves: because garlic is awesome. Make sure you crush your garlic or finely mince it to avoid having chunks in the sauce
• 1/2 tsp chili flakes: for a little heat.
• 1Tbsp. olive oil
• Spice mix: Cumin, Paprika and Black Pepper. We are using the same spice mix.
• 1 small preserved lemon: It would not be a proper Moroccan Tagine if it didn’t have preserved lemons, right ? The taste and fragrance of preserved lemons simply cannot be duplicated by fresh lemons. Make sure you get this ingredient in your shopping basket.
• 2-3 small potatoes
• 1 green bell pepper

Instructions

1. To a food processor, add all of the ingredients listed for the salmon meatballs. Blend until you get a smooth mixture.
2. To you tagine, or sauce pan, add tomatoes, minced garlic, tomato paste, crushed chili flakes, spices and olive oil. Prep your preserved lemon by cutting into wedges, separating the pulp from the skin and cutting the skin into strips.
3. Shape your meatballs and lay them on top of your tagine.
4. Add your potatoes and green bell peppers as shown in the picture above. Cover and let your Tagine cook on low heat for 40-45 minutes or until your potatoes are thoroughly cooked.
5. Add a sprinkle of fresh herbs on top along with a drizzle of olive and enjoy!

5 from 1 vote

Print

Moroccan Salmon Meatball Tagine

Succulent and Unforgettable, this Moroccan Tagine Recipe is one that you should absolutely add to your weekly rotation!

Course Main Course

Cuisine Moroccan, Moroccan-Inspired

Keyword Dinner, Easy, Meatball, Recipe, Salmon, Stew, Tagine

Prep Time 5 minutes

Cook Time 40 minutes

Servings 4 Servings

Calories 196 kcal

Ingredients

Salmon Meatball Recipe

• 400 grams salmon fillet
• 1/2 small onion
• 2 tbsp chopped coriander
• 2 tbsp chopped parsley
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp sea salt
• 1 tsp ground black pepper

Sauce

• 1 1/2 cup diced tomatoes fresh or canned
• 1 tsp tomato paste
• 2 garlic cloves minced or crushed
• 1/2 tsp crushed chili flakes
• 1 tbsp. olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp sea salt
• 1 tsp ground black pepper
• 1 small preserved lemon
• 2-3 small potatoes peeled and cut into wedges
• 1 green bell pepper cut into rings

Instructions

1. To a food processor, add all of the ingredients listed for the salmon meatballs. Blend until you get a smooth mixture.

2. To you tagine, or sauce pan, add tomatoes, minced garlic, tomato paste, crushed chili flakes, spices and olive oil. Prep your preserved lemon by cutting into wedges, separating the pulp from the skin and cutting the skin into strips.

3. Shape your meatballs and lay them on top of your tagine.

4. Add your potatoes and green bell peppers as shown in the picture above. Cover and let your Tagine cook on low heat for 40-45 minutes or until your potatoes are thoroughly cooked.

5. Add a sprinkle of fresh herbs on top along with a drizzle of olive and enjoy!

Recipe Notes

Serving suggestions

Serving with Moroccan Bread is the tradition. However, you can serve this with any other kind of bread you like. Naan or Baguettes are also excellent choices. You can also serve this Tagine on top of cous cous or even rice! The choice is yours, my friend. 

Nutrition Facts