Moroccan-style salmon with couscous

Yield: 6 Servings

Measure Ingredient
1 each Small onion, sliced
2 eaches Cloves garlic, minced
1 tablespoon Olive oil
1 each 28 oz can whole peeled
\N \N Tomatoes
4 teaspoons Honey
1 teaspoon Grated lemon peel
¾ teaspoon Ground cumin
1½ teaspoon Lemon juice
\N \N Salt, black pepper and
\N \N Cayenne pepper to taste
6 eaches Salmon fillets (4-6 oz ea)
\N \N Thawed if necessary
2 tablespoons Chopped toasted almonds
2 tablespoons Chopped fresh coriander
3 cups Cooked couscous or rice



Saute onions and garlic in olive oil in a medium skillet over medium-high heat until golden. Stir in tomatoes, tomato liquid, honey, lemon peel and cumin. Simmer 10 to 15 minutes. Stir in lemon juice and season with salt, pepper and cayenne to taste.

Meanwhile, season salmon fillets with salt and pepper. Broil 4-6 inches from heat, allowing 10 minutes cooking time per inch of thickness, measured at the thickest part. Place each steak on a dinner plate. Top with tomato sauce. Sprinkle with almonds and coriander. Serve with couscous. Nutritional Information: One serving contains 577 calories, 40 grams protein, 68 grams carbohydrates, 16 grams fat, 90 milligrams cholesterol and 414 mg. sodium. Source: The Omaha World-Herald, February 26, 1997 MM-format by Leonard Smith

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