Orange Olive and Salmon Tagine

Ingredients

• 1.5 teaspoons ground cumin
• 1 teaspoon tumeric
• 2 cinnamon sticks, broken into large pieces
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cayenne
• 1/4 teaspoon ground nutmeg
• 6 cardamon pods
• 2 bay leaves
• 2 tablespoons extra virgin olive oil
• 1 medium onion, roughly chopped (2 cups)
• 5 cloves garlic, finely minced (1 tablespoon)
• 1 tablespoon fresh ginger, finely minced
• 1 teaspoon fresh ground pepper
• 1 teaspoon sea salt
• 1 zucchini, chopped in half moons (2 cups)
• 1 small, slender eggplant, chopped in quarter moons (2 cups)
• 1/3 cup dried apricots, roughly chopped
• 1.5 cups green olives, pitted and roughly chopped
• 1 navel orange, thinly sliced
• 1.5 pounds salmon filet or steak, cut into large chunks
• 1 cup freshly squeezed orange juice
• 1 handful flat leaf parsley, roughly chopped

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