Curried Salmon with Tomatoes and Dried Plums

Photo by Courtney P.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from bhg.com

Ingredients

  • 1

    pound fresh or frozen salmon fillet, cut into 1 1/2-inch cubes

  • 1

    medium green sweet pepper, chopped (3/4 cup)

  • 1

    small red onion, chopped (1/2 cup)

  • 1

    stalk celery, chopped

  • 2

    cloves garlic, minced

  • 1

    tablespoon olive oil

  • 2

    14 1/2 ounce cans diced tomatoes, undrained

  • 1/2

    cup dried plums, coarsely chopped

  • 2

    teaspoons curry powder

  • 2/3

    cup Israeli couscous*

  • Fresh mint

Directions

1. Thaw fish if frozen. Rinse and pat dry; set aside. Preheat oven to 350 degrees F. 2. In a large ovenproof skillet cook and stir sweet pepper, red onion, celery, and garlic in hot oil over medium-high heat for 3 minutes. Add canned tomatoes, dried plums, and curry powder. Cook and stir for 2 minutes; remove from heat. 3. Add salmon to skillet; transfer to oven. Bake, uncovered, for 10 minutes or until salmon just begins to flake. 4. Meanwhile, in a small saucepan bring 1 1/3 cups of water to boiling. Reduce heat. Simmer, covered, about 12 minutes. Remove from heat; cover and let stand 2 minutes. Drain if necessary. 5. To serve, spoon salmon over couscous. Sprinkle with fresh mint. *Swap in weeknight standbys such as regular couscous, rice, or orzo, but Israeli couscous is a fun alternative. We love the slightly toasted taste and pearl shape.

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