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Salmon with Moroccan Tomato Relish

Yield 4 servings (serving size: 1 fillet and 3/4 cup tomato relish)
This savory tomato relish gets its flavor from spices, such as cinnamon and ginger, and a splash of orange juice.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  4. carbo rating: 12

The Complete Step-by-Step Low Carb Cookbook