If you're trying to add more fish to your diet, here's a deliciously simple recipe for Moroccan salmon. Sauteed onion, tomatoes, golden raisins and spices transform an ordinary weeknight meal into a culinary adventure. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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2 cups sliced onions, separated into rings
1 tablespoon canola oil
4 garlic cloves, minced
2 cups sliced plum tomatoes
1/4 cup golden raisins
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
Preheat oven to 375°. In a large nonstick skillet, saute onions in oil until tender, 5 minutes. Add garlic; cook 1 minute longer. Add the tomatoes, raisins and seasonings; cook and stir 5 minutes longer.
Place salmon in a 13x9-in. baking dish coated with cooking spray. Top with onion mixture.
Cover and bake just until fish begins to flake easily with a fork, 25-30 minutes. If desired, serve with couscous.
Moroccan Salmon Tips
What kind of salmon fillets, skin on or off, should be used?
It's really personal preference. But since this recipe is baked, skinless salmon is preferable. If you don't know how to remove the skin, ask an employee at the fish counter; most local grocery stores can remove it free of charge.
How else can you cook Moroccan salmon?
You could cook your salmon on the stovetop, even in a cast-iron skillet. Sear the salmon over high heat first, then add sauce ingredients. Cover and simmer just until fish flakes easily with a fork.