Salmon with Moroccan Tomato Relish

This savory tomato relish gets its flavor from spices, such as cinnamon and ginger, and a splash of orange juice.


4 servings (serving size: 1 fillet and 3/4 cup tomato relish)

Recipe from

Oxmoor House

Nutritional Information

Calories 334
Caloriesfromfat 0.0 %
Fat 13.1 g
Satfat 2.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 39.3 g
Carbohydrate 14.9 g
Fiber 3.1 g
Cholesterol 66 mg
Iron 2.4 mg
Sodium 559 mg
Calcium 28 mg


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


1. 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.

2. 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.

3. 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,

Oxmoor House

January 2005
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