Salmon on Moroccan Melted Tomatoes

Coastal Living
Salmon on Moroccan Melted Tomatoes Recipe
The mixture of spices adds an exotic touch to this piquant dish, which pairs nicely with delicate couscous.
Makes 4 servings


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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


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

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.

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.

*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.

Created date

May 2003