Label Rouge Scottish Salmon, potato and courgette tajine
(Serves 4) :
- 700 g skinless Label Rouge Scottish salmon fillet
- 500 g baby new potatoes
- 2 courgettes
- 10 cl olive oil
- 1 level dstsp Ras el hanout (Moroccan spice)
- 1 tsp ground cumin
- salt and ground pepper
Preparation : 30 mni
Cooking : 30 min
Peel and wash the potatoes and cut into quarters. Wash the courgettes and cut into large cubes. Sauté the courgettes for 2 minutes in a large pan with 2/3 of the olive oil. Add the potatoes, cumin, Ras el hanout, salt and pepper. Stir for 3 minutes on a high heat then cover with water. Cook on a medium heat for 20 minutes. Pre-heat the oven to 200ºC, Gas Mark 6/7. Cut the salmon fillet into 2 cm cubes.
When the vegetables are cooked, spread over the base of a large oven-proof dish. Lay the salmon pieces on top of the vegetables, sprinkle with the remaining olive oil, salt and pepper. Cook in the oven for 8 to 10 minutes. Remove and serve immediately.