Salmon, Apricot & Chickpea Tagine
with Basmati Rice, Chermoula & Lemon Crema
- Milk
- Tree Nuts
- Fish
Salmon fillets are seared until the skin turns crisp, then served atop Tunisian-spiced chickpea and zucchini tagine with sweet dried apricots and toasted almonds. Buttery basmati rice soaks up the aromatic broth, while a bright cilantro-jalapeño chermoula and a tangy lemon crema add freshness and contrast to every element of the dish.
Ingredients
2 unit
Veggie Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Chickpeas
1 unit
Onion
1 unit
Zucchini
1 unit
Lemon
1 unit
Jalapeño
1 ounce
Dried Apricots
1 clove
Garlic
¼ ounce
Cilantro
1 tablespoon
Tunisian Spice Blend
1 teaspoon
Hot Sauce
½ cup
Basmati Rice
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, peel, and dice onion. Mince cilantro. Peel and mince or grate garlic. Zest and halve lemon. Mince jalapeño, removing ribs and seeds for less heat. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Drain and rinse chickpeas. Pat salmon dry with paper towels.
Heat a drizzle of oil in a small pot over medium-high heat. Add ¼ of the onion; cook, stirring, until just softened, 2-3 minutes.
Stir in rice, ¾ cup water (1½ cups for 4 servings), one packet of stock concentrate (two packets for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, in a small bowl, combine cilantro, 2 TBSP olive oil (3 TBSP for 4 servings), a pinch of garlic, salt, and pepper. Add lemon juice to taste and as much jalapeño as you like. Taste and add more garlic if desired.
In a separate small bowl, combine sour cream, a pinch of salt, and as much lemon zest as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Season salmon with salt and pepper. Heat a drizzle of cooking oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan (skin sides down) and cook until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. (TIP: Lower heat if salmon begins to brown too quickly.) Transfer to a plate to rest. Wipe out pan.
Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini and remaining onion. Cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings).
Add Tunisian Spice Blend, remaining garlic, and a big pinch of salt. Cook, stirring, until fragrant, 1-2 minutes.
Use pan used for salmon.
Add ⅓ cup water (⅔ cup for 4 servings) and remaining stock concentrate to pan.
Stir in chickpeas and bring tagine to a low simmer. Cook until liquid has slightly reduced, 1-2 minutes.
Reduce heat to low; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.
Divide rice between plates and top with salmon, tagine, almonds, and apricots. (TIP: Toast almonds before adding if you like.) Drizzle with lemon crema and chermoula. Drizzle with hot sauce if desired. Cut any remaining lemon into wedges and serve on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Once all components were combined, the dish was very flavorful. Some enjoyed it with added salmon for extra richness.
- Suggestions: Consider skipping the jalapeño if you prefer milder heat. Adding fresh parsley can brighten up the dish.
