Preserved Lemon Chicken Tagine
Tagines are the original one-pot wonder. If you don't have a tagine a heavy bottom dutch oven or deep cast iron skillet works well. Preserved lemon adds a ton of fresh lemon and briny ...
Dinner is served in under 30 minutes. Season, bake and enjoy.
Ingredients
SERVINGS: Serves 4
- 1 bunch scallions, just the greens
- 1 maple wood plank, soaked in water for 1–2 hours
- 2 teaspoons olive oil
- 1 garlic clove, grated
- 3 tablespoons whole-grain Dijon mustard
- 1 tablespoon grade A maple syrup
- 1 (16-ounce) piece of salmon, without skin, whole
- Salt and pepper, to taste
Instructions
Preheat oven to 400°F.
On a baking sheet, arrange scallions on top of the soaked maple plank*, drizzle scallions with olive oil. In a small bowl mix garlic, mustard and maple syrup. Place salmon on top of scallions, season with salt and pepper, spread the mustard mixture evenly on the salmon.
Bake for 20 minutes, or until desired doneness is achieved.
Serve with lemon.
Cooks note* if you don't have a maple plank, simply place salmon on a lined, oiled baking sheet.
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