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Salmon on Moroccan Melted Tomatoes

  • 4servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, B9, C, P
MineralsNatrium, Manganese, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound plum tomatoes, chopped into 1/4-inch pieces

  2. 3/4 teaspoon salt, divided

  3. 1/4 teaspoon ground ginger

  4. 1/4 teaspoon ground coriander

  5. 1/4 teaspoon ground cardamom

  6. 1 teaspoon orange zest

  7. 1/4 cup orange juice

  8. 1 teaspoon fresh lemon juice

  9. 1/4 cup chopped green salad olives*

  10. 4 (6-ounce) salmon fillets

  11. 1/8 teaspoon freshly ground pepper

  12. 1 tablespoon olive oil

  13. 1 small red onion, halved and thinly sliced

  14. 1 tablespoon chopped fresh mint

  15. Hot cooked couscous

Instructions Jump to Ingredients ↑

  1. Combine tomato, 1/2 teaspoon salt, and next 7 ingredients in a large bowl; set aside.

  2. Sprinkle salmon with pepper and remaining 1/4 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add salmon; cook 3 to 5 minutes or until golden on both sides but not cooked through, turning once. Transfer fish to a plate.

  3. Add onion to skillet; cook 3 minutes, stirring constantly. Stir in tomato mixture; cook for 4 minutes or until liquid begins to thicken, stirring constantly. Gently place salmon on top of tomato mixture. Cook 2 to 3 minutes or until desired degree of doneness. Sprinkle with mint. Serve with hot cooked couscous.

  4. *The green pitted salad olives (not to be confused with pimiento-stuffed Spanish olives) have a similar flavor to--and may be substituted with--ripe black olives.

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