Title: Moroccan Style Salmon
Categories: Fish Italian Moroccan Salmon
Yield: 6 Servings

1	sm	Onion; sliced
2		Garlic clove; minced
1	tb	Olive oil
28	oz	Canned tomatoes; whole,
		Peeled, coars
4	ts	Honey
1	ts	Fresh lemon peel; grated
3/4	ts	Ground cumin
1 1/2	ts	Lemon juice
		Salt; to taste
		Black pepper; to taste
		Cayenne pepper; to taste
36	oz	Salmon fillet
2	tb	Almonds; chopped, toasted
2	tb	Cilantro; chopped
3	c	Cooked couscous; or rice

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 10-15 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 per inch of thickness, measured at thickest part. Place each fillet on a dinner plate. Top with tomato sauce; sprinkle with almonds and cilantro. Serve with couscous or rice.

Recipe by: The Alaska Seafood Marketing Institute

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