The mixture of spices adds an exotic touch to this piquant dish, which pairs nicely with delicate couscous.
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
How to Make It
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.
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