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Publisher Photo
If you're trying to add more fish to your diet, here's a deliciously simple recipe for baked salmon. Here, salmon is topped with sauteed onion, tomatoes, golden raisins and spices transforming an ordinary weeknight meal into a culinary adventure.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 2 cups sliced onions, separated into rings
  • 1 tablespoon canola oil
  • 2 cups sliced plum tomatoes
  • 1/4 cup golden raisins
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/8 teaspoon ground cinnamon
  • 4 salmon fillets (4 ounces each)
  • Hot cooked couscous, optional

Directions

In a large nonstick skillet, saute onions in oil for 5 minutes or until tender. Add the tomatoes, raisins, garlic and seasonings; cook and stir for 5 minutes.
Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray. Top with onion mixture. Cover and bake at 375° for 25-30 minutes or until fish flakes easily with a fork. Serve with couscous if desired. Yield: 4 servings.
Originally published as Moroccan Salmon in Country Woman January/February 2007, p36

Nutritional Facts

1 each: 311 calories, 16g fat (3g saturated fat), 67mg cholesterol, 374mg sodium, 17g carbohydrate (12g sugars, 3g fiber), 24g protein.

  • 2 cups sliced onions, separated into rings
  • 1 tablespoon canola oil
  • 2 cups sliced plum tomatoes
  • 1/4 cup golden raisins
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/8 teaspoon ground cinnamon
  • 4 salmon fillets (4 ounces each)
  • Hot cooked couscous, optional
  1. In a large nonstick skillet, saute onions in oil for 5 minutes or until tender. Add the tomatoes, raisins, garlic and seasonings; cook and stir for 5 minutes.
  2. Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray. Top with onion mixture. Cover and bake at 375° for 25-30 minutes or until fish flakes easily with a fork. Serve with couscous if desired. Yield: 4 servings.
Originally published as Moroccan Salmon in Country Woman January/February 2007, p36

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