| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Moroccan |
Fish, Moroccan |
6 |
Servings |
INGREDIENTS
| 1 |
|
Small onion, sliced |
| 2 |
|
Cloves garlic, minced |
| 1 |
T |
Olive oil |
| 1 |
|
28 oz can whole peeled |
|
|
Tomatoes |
| 4 |
t |
Honey |
| 1 |
t |
Grated lemon peel |
| 3/4 |
t |
Ground cumin |
| 1 1/2 |
t |
Lemon juice |
|
|
Salt, black pepper and |
|
|
Cayenne pepper to taste |
| 6 |
|
Salmon fillets, 4-6 oz ea |
|
|
Thawed if necessary |
| 2 |
T |
Chopped toasted almonds |
| 2 |
T |
Chopped fresh coriander |
| 3 |
c |
Cooked couscous or rice |
INSTRUCTIONS
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 Posted to MM-Recipes
Digest V4 #063 by lionheart@chase3000.com on 1997, .
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