Moroccan-style Salmon With Couscous

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Moroccan-style Salmon With Couscous

fish, moroccan

----INGREDIENTS----
1 each small onion, sliced
2 each cloves garlic, minced
1 tablespoon olive oil
1 each 28 oz can whole peeled
1 tomatoes
4 teaspoon honey
1 teaspoon grated lemon peel
3/4 teaspoon ground cumin
1 1/2 teaspoon lemon juice
1 salt, black pepper and
1 cayenne pepper to taste
6 each salmon fillets (4-6 oz ea)
1 thawed if necessary
2 tablespoon chopped toasted almonds
2 tablespoon chopped fresh coriander
3 cup cooked couscous or rice
----PREPARATION----

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