The kind of Moroccan plate you make on repeat. honey and apricot, a proper steam, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the honey and apricot elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Steam over simmering water until just tender and vibrant, then dress while warm.
Stir in the preserved lemons and the rest of the honey and apricot flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Moroccan
Members
This Moroccan Curry leans on preserved lemon and olive to do the heavy lifting. We steam the...
Moroccan This Moroccan Fritters leans on honey and apricot to do the heavy lifting. We smoke the Pork...
Moroccan Our tested Roasted Tofu Ramen: slow-cooked, generous, and balanced with ras el hanout. Serves 4...
Moroccan
Members
This Moroccan Plate leans on harissa to do the heavy lifting. We steam the Prawn for real...