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Salmon on Moroccan Melted Tomatoes

Yield Makes 4 servings
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

How to Make It

  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.