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 min
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.