Moroccan Poached Salmon

Bold Moroccan spices add a fabulous flavour to wild salmon in this healthy fish dish from Anthony Stewart
By Anthony Stewart
Moroccan Poached Salmon
  • Rating:
  • Serves: 12
  • Cook Time: 45 minutes
  • Prep Time: 40 minutes
  • Effort: easy


  • 16 large red tomatoes, diced
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 bunches parsley
  • 8-10 cloves garlic
  • 1 jalapeƱo pepper
  • 1 bunches coriander
  • 0.5 tbsp freshly ground black pepper
  • 2 lemons, juice only
  • 1.2 kg wild salmon, cut into fillets


1. Place the tomatoes in a large saucepan and cook, over a medium heat, for 10 minutes or so, until reduced by half.

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.

3. Add the parsley, garlic, jalapeno pepper, fresh coriander 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 200C/gas 6. Leave to cool and add then add the lemon juice.

6. 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.

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