Moroccan Salmon Tagine with Preserved Lemons and Capers

Описание: Get the recipe at: https://www.ciaprochef.com/salmon/sal...

A tagine is a traditional North African stew that's prepared in a conical earthenware vessel of the same name. This healthful, easy-to-make tagine of salmon with preserved lemons and capers can be made in a traditional tagine or in a covered ovenproof casserole dish. We’ll be serving our salmon tagine with traditional couscous, which can be prepared in advance. Chef Barbara Alexander from The Culinary Institute of America shows us how she makes this beautiful tagine using AquaBounty salmon.

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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.