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Moroccan-Style Salmon
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Ingredients: | |
| 1 small | onion, sliced |
| 2 cloves | garlic, minced |
| 1 tablespoon | olive oil |
| 1 (28 ounces) can | whole, peeled tomatoes |
| 4 teaspoons | honey |
| 1 teaspoon | grated lemon peel |
| 3/4 teaspoon | ground cumin |
| 1 1/2 teaspoon | lemon juice |
| Salt | |
| black pepper | |
| cayenne pepper to taste | |
| 6 | salmon fillets, (4-6 ounces each) |
| 2 tablespoons | chopped almonds, toasted |
| 2 tablespoons | fresh coriander, chopped |
Directions:
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 fillet on a dinner plate. Top with tomato sauce. Sprinkle with almonds and coriander. Serve with couscous.
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