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.

Yield: 4 servings (serving size: 1 fillet and 3/4 cup tomato relish)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 0.0%
  • Fat: 13.1g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 39.3g
  • Carbohydrate: 14.9g
  • Fiber: 3.1g
  • Cholesterol: 66mg
  • Iron: 2.4mg
  • Sodium: 559mg
  • Calcium: 28mg

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

Preparation

  1. 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. 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. 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
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