Salmon with Moroccan Tomato Relish

Name: Salmon with Moroccan Tomato Relish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp capers; 3 Tbsps chopped fresh cilantro; 1 Tbsp minced peeled fresh ginger; 59 milliliters chopped fresh mint; 0 teaspoons ground cinnamon; 1 Tbsp fresh lemon juice; 1 teaspoon grated lemon rind; 2 teaspoons olive oil, divided; 2 Tbsps fresh orange juice; 1 teaspoon grated orange rind; 414 milliliters chopped red onion; 680 grams skinless salmon fillets; 1 teaspoons salt, divided; 1 liters coarsely chopped tomato

You can never have too many main course recipes, so give Salmon with Moroccan Tomato Relish a try. One serving contains 301 calories, 36g of protein, and 13g of fat. This recipe serves 4. This recipe covers 32% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes. If you have capers, olive oil, orange rind, and a few other ingredients on hand, you can make it. To use up the orange rind you could follow this main course with the Blueberry-Orange Parfaits as a dessert.

Instructions

Sprinkle 1/4 teaspoon salt evenly over fillets.

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Salt

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until hot.

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Cooking Oil

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Frying Pan

Add fillets; cook 3 minutes on each side or until lightly browned.

Remove from pan; set aside, and keep warm.

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Frying Pan

Add 1 teaspoon oil to pan; place over medium-high heat until hot.

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Cooking Oil

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Frying Pan

Add onion and ginger; saut 2 minutes.

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Ginger

Onion

Add 1/4 teaspoon salt, tomato, and next 6 ingredients; cook 5 minutes, stirring occasionally.

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Tomato

Salt

Return fillets to pan, nestling fillets in tomato mixture; cook 3 minutes until fish is medium-rare or to desired degree of doneness.

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Tomato

Fish

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Frying Pan

Remove from heat; place fillets on individual plates. Stir chopped mint and cilantro into tomato mixture; spoon mixture around each fillet.

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Cilantro

Tomato

Mint

carbo rating: 12

Equipment

Frying Pan

Ingredients

Servings:

1Tbsp

capers 3Tbsps

chopped fresh cilantro 1Tbsp

minced peeled fresh ginger 59milliliters

chopped fresh mint 0teaspoons

ground cinnamon 1Tbsp

fresh lemon juice 1teaspoon

grated lemon rind 2teaspoons

olive oil, divided 2Tbsps

fresh orange juice 1teaspoon

grated orange rind 414milliliters

chopped red onion 680grams

skinless salmon fillets 1teaspoons

salt, divided 1liters

coarsely chopped tomato

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Tyler Winery Santa Barbara County Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 30 dollars.

Tyler Winery Santa Barbara County Chardonnay

2015 brought the earliest vintage of the decade so far. After the large 2013 and 2014 vintages and the continued drought, the vines put forth a fraction of the fruit than the previous two years. They were down approximately 30% overall but the result was exceptional quality and deep, powerful wines with great acidity. Citrus, anise, saline, and energetic.