Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
  • 1 Rating

The mixture of spices adds an exotic touch to this piquant dish, which pairs nicely with delicate couscous.

Recipe by Coastal Living July 2003

Gallery

Recipe Summary

Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine tomato, 1/2 teaspoon salt, and next 7 ingredients in a large bowl; set aside.

    Advertisement
  • 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.

  • 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.

  • *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.

Advertisement
Advertisement