Tajin is a cooking technique that goes back many hundreds of years. Still used a lot in Moroccan kitchens. It’s very understandable it’s still being used in today’s kitchens.
The shape of the lid makes the steam drops over the food when it’s cooking. So it’s always juicy and don’t need any work from your point of view while cooking.
Share this salmon recipe with you. A dish I do a lot.
Chermoula is also a Moroccan dish, used mostly for marinade fish and chicken. Also very nice as a sauce as well. Been sharing that recipe before and you got a link here to the recipe.
Salmon in tajin with chermoula
4 peeled sliced potatoes
200 g fresh salmon
3 tablespoons Chermoula
Salt, black pepper
100 ml of frozen peas
2-3 tablespoons water
Put the Chermoula over the salmon for about 3-3 hours. Put some oil in the tajin and add the potatoes over the hole tajin and the water. If you use a cheramic tajin, you need to put it in a cold oven. Let it be in the oven for about 25 minutes or until the potatoes starts to get soft. Add the fish, lemon and the peas and let it stays for about 15-20 minutes. Serve straight away.
Eat and enjoy.
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