Salmon Tajine in Mustard Caper Sauce is one of my favorite salmon dishes:
It is so simple, so zippy and so delicious.
We Sephardis are suckers for Mustard-Caper-Lemon Trinity.
Here is just about all you need to know when you make salmon tajine or any other salmon recipe, beside of course that it has to be perfectly fresh, like all fish: Never overcook it, or it will toughen, even if it has plenty of liquid surrounding it.
If there is another thick white-flesh fish you find well priced on shopping day, by all means use it in this dish instead of the salmon: cod, scrod, tilapia, branzino etc…
This salmon tajine cooks on a stovetop, like all tajines.
But you can bake it as well.
In this case: blend all ingredients to a paste, bake as a whole salmon side, and use the exact same ingredients, omitting the water (no water at all), and bake it at 450 degrees for 20 minutes, or a drop longer, until it is just barely firm.
You can make this recipe with Chicken Cutlets!
Scroll down for that variation!
- 8 serving pieces salmon fillet
- 3 cups water
- 1/3 cup olive oil
- 1 teaspoon turmeric
- Good pinch saffron threads
- 1/4 cup tiny capers, rinsed
- 1 large lemon, sliced thin (remove any pits as you slice)
- 8 large cloves garlic, sliced thin
- Good pinch cayenne
- 3 tablespoons Dijon mustard
- 5-6 sprigs flat parsley, minced
Bring the first set of ingredients to boil in a wide heavy pot, making sure the fish is arranged in one layer. Reduce the flame to medium and cook, covered, 20 minutes. Transfer the fish to a platter with a slotted spoon. Stir the mustard and parsley into the cooking liquid, and cook until the sauce is thickened, 2-3 more minutes. Pour the sauce over the fish. Serve warm or at room temperature.
Variation: Chicken Cutlets in Lemon Mustard Sauce
I made this dish at a cooking demo in Fairway a few years ago.
Follow exact recipe, substituting 8 chicken cutlets, medium thick (just to be clear: Do not pound them thin, leave them nice and thick, even thickness everywhere)