Salmon on Moroccan Melted Tomatoes

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

Yield: Makes 4 servings

Ingredients

• 1  pound  plum tomatoes, chopped into 1/4-inch pieces
• 3/4  teaspoon  salt, divided
• 1/4  teaspoon  ground ginger
• 1/4  teaspoon  ground coriander
• 1/4  teaspoon  ground cardamom
• 1  teaspoon  orange zest
• 1/4  cup  orange juice
• 1  teaspoon  fresh lemon juice
• 1/4  cup  chopped green salad olives*
• 4  (6-ounce) salmon fillets
• 1/8  teaspoon  freshly ground pepper
• 1  tablespoon  olive oil
• 1  small red onion, halved and thinly sliced
• 1  tablespoon  chopped fresh mint
• Hot cooked couscous

Preparation

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

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.