Curried Salmon with Tomatoes and Dried Plums
- 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
Adapted from bhg.com
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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