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Salmon Maghreb with Tomatoes

Its mixture of spices give this zesty dish the characteristic flavor of North Africa which pairs nicely with the region's staple grain, couscous, made from semolina flour.
The Arabic term “Maghreb” defines the region west of Egypt, covering the Atlas Mountains and the coastal plains of Morocco, Algeria, Tunisia, and Libya.

The North Africa spice blend brings zest and depth to this piquant dish, which pairs with the area's delicate couscous perfectly. 

Salmon Maghreb with Tomatoes
Adapted from Coastal Living

Serves 4
1 pound plum tomatoes, chopped into 1/4-inch pieces
3/4 tsp sea salt, divided
1/4 tsp ground cardamom
1 tsp lemon zest
1/4 cup orange juice
1 tsp fresh lemon juice
1/4 cup chopped green salad olives*
4 (6 oz each) wild salmon fillets
1 small red onion, halved and thinly sliced
1 Tbsp chopped fresh mint
2 cups hot, freshly cooked couscous
*Green pitted salad olives (not pimiento-stuffed Spanish olives) may be substituted with ripe black olives.
  • Combine tomato, 1/2 teaspoon salt, and the ginger, coriander, cardamom, fennel seed, lemon zest, orange juice, and lemon juice in a large bowl. Set aside.
  • Sprinkle salmon with pepper and remaining salt. Heat oil in a large non-stick skillet over medium-high heat. Add salmon; cook 2 minutes on each side until golden but not cooked through. Transfer fish to a plate.
  • Add onion to skillet and cook 3 minutes, stirring constantly. Stir in tomato mixture; cook for 4 minutes or until liquid begins to thicken, stirring constantly.
  • Gently place salmon on top of tomato mixture. Cook 2 to 3 minutes or until desired degree of doneness.
  • Sprinkle with mint. Serve with hot cooked couscous (1/2 cup per person).
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