This savory tomato relish gets its flavor from spices, such as cinnamon and ginger, and a splash of orange juice.
1/2 teaspoon salt, divided
4 (6-ounce) skinless salmon fillets
2 teaspoons olive oil, divided
1 3/4 cups chopped red onion
1 tablespoon minced peeled fresh ginger
4 1/2 cups coarsely chopped tomato
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
1 tablespoon capers
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
1/4 teaspoon ground cinnamon
1/4 cup chopped fresh mint
3 tablespoons chopped fresh cilantro
How to Make It
Sprinkle 1/4 teaspoon salt evenly over fillets. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until hot. Add fillets; cook 3 minutes on each side or until lightly browned. Remove from pan; set aside, and keep warm.
Add 1 teaspoon oil to pan; place over medium-high heat until hot. Add onion and ginger; sauté 2 minutes. Add 1/4 teaspoon salt, tomato, and next 6 ingredients; cook 5 minutes, stirring occasionally.
Return fillets to pan, nestling fillets in tomato mixture; cook 3 minutes until fish is medium-rare or to desired degree of doneness. Remove from heat; place fillets on individual plates. Stir chopped mint and cilantro into tomato mixture; spoon mixture around each fillet.
carbo rating: 12
The Complete Step-by-Step Low Carb Cookbook
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