Salmon on Moroccan Melted Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The mixture of spices adds an exotic touch to this piquant dish, which pairs nicely with delicate couscous. Ingredients:
1 pound plum tomatoes, chopped into 1/4-inch pieces |
3/4 teaspoon salt, divided |
1/4 teaspoon ground ginger |
1/4 teaspoon ground coriander |
1/4 teaspoon ground cardamom |
1 teaspoon orange zest |
1/4 cup orange juice |
1 teaspoon fresh lemon juice |
1/4 cup chopped green salad olives |
4 (6-ounce) salmon fillets |
1/8 teaspoon freshly ground pepper |
1 tablespoon olive oil |
1 small red onion, halved and thinly sliced |
1 tablespoon chopped fresh mint |
hot cooked couscous |
Directions:
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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