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Wild Salmon Foodi Tagine

by Georgie Young
on 15th March 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

This fragrant Wild Salmon Foodi Tagine is packed full of Moroccan fresh herbs and spices, dried cherries, and oranges and is ready in less than 20 minutes.


Wild Salmon Foodi Tagine

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Ingredients

  • For the Spice Paste
  • 125g coriander, leaves and stems
  • 4 cloves garlic
  • Juice 1 lemon
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 tbsp apple cider vinegar
  • 1 tbsp ground paprika
  • 1 tbsp ground cumin
  • 1 red chilli, seeded & stem removed
  • 1/4 tsp sea salt
  • 1/4 tsp cayenne pepper
  • For the Tagine
  • 4 salmon fillets
  • 25g organic grass-fed butter or 60ml extra virgin olive oil
  • 1 red onion or shallot
  • 300g sweet potato, peeled and diced
  • 2 carrots, diced
  • 400g tinned chopped tomatoes
  • 250ml vegetable or fish stock
  • 50g dried cherries
  • 60g pitted black and green olives
  • 2 Valencia oranges, peeled and chopped
  • Large handful fresh mint leaves, roughly chopped
  • Large Large handful fresh parsley, roughly chopped
Prep Time
Serves
4

Instructions

  1. Pre-heat your Ninja Foodi on the ‘Sear/Sauté’ setting on medium-high. Whilst it’s pre-heating place all of the ingredients for the spice paste into your Ninja food processor and select the ‘Puree’ setting. Blend until smooth then spread 1 tbsp of the paste over each frozen salmon fillet and set to one side.

  2. Add your butter (or olive oil) to the cooking pot and melt. Throw in the red onion, sweet potatoes, carrots, and remaining spice paste. Sauté for 5 minutes, stirring frequently, then add the tinned tomatoes, stock, olives, oranges, and dried cherries. Place the frozen salmon on top then lock on the pressure cooker lid and press the ‘Pressure’ button. Leave the setting on high and set the time for 4 minutes.

  3. Once the cooker switches to ‘Keep Warm’ mode carefully release the pressure by turning the pressure release valve to ‘Vent’. Serve and garnish with your fresh chopped herbs.

Georgie Young

Hi! I'm Georgie, a health and wellness freelance writer, fitness fanatic, recipe developer, and founder of the blog Greens of the Stone Age. I encourage modern day men and women to take a more holistic approach to their lifestyles, ditching their old toxic eating habits for colourful, fun, and healthy treats.
Read more posts by Georgie Young