Moroccan · Breakfast

Salmon Pancakes in preserved lemon and olive

This Moroccan Pancakes leans on preserved lemon and olive to do the heavy lifting. We glaze the Salmon for real depth, then bring it together in one pan.

4.7 from 3,347 cooks

Prep15 min

Cook35 min

Serves6

LevelEasy

Members' recipe

Salmon Pancakes in preserved lemon and olive

Ingredients

600gsalmon fillets
2, dicedonion
1/4 cupolive oil
1 cupstock
100gdried apricots

Method

Prep everything first: chop the aromatics, measure the preserved lemon and olive 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.

Members only

This recipe is on the members' shelf

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

You might also cook

Moroccan Members

Moroccan

Smoked Turkey Crumble

This Moroccan Crumble leans on cumin and coriander to do the heavy lifting. We smoke the Turkey...

1 hr 27 min · Medium

Moroccan

Honey and apricot Cauliflower Slaw

Weeknight-friendly Cauliflower Slaw with the honey and apricot we come back to again and again....

32 min · Easy

Lentil Medley in preserved lemon and olive

Moroccan

Lentil Medley in preserved lemon and olive

A golden take on Lentil Medley, built on preserved lemon and olive and finished the way we like...

35 min · Easy

Moroccan

Roasted Mushroom Ramen

This Moroccan Ramen leans on honey and apricot to do the heavy lifting. We roast the Mushroom...

50 min · Easy