MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Curried Salmon w/Tomatoes & Dried Plums
Categories: Seafood, Vegetables, Fruits, Pasta, Curry
Yield: 4 Servings

1 lb Salmon filet; into 1 1/2"
- cubes
1 md Bell pepper; chopped
1 sm Red onion; chopped
1 Rib celery; chopped
2 cl Garlic; minced
1 tb Olive oil
29 oz (2 cans) diced tomatoes;
- undrained
1/2 c Dried plums; coarse chopped
2 ts Curry powder
2/3 c Israeli couscous
Fresh mint

Thaw fish if frozen. Rinse and pat dry; set aside. Preheat
oven to 350ºF/175ºC.

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.

Add salmon to skillet; transfer to oven. Bake, uncovered,
for 10 minutes or until salmon just begins to flake.

Meanwhile, in a small saucepan bring 1-1/3 cups of water
to boiling. Stir in couscous; return to boiling. Reduce
heat. Simmer, covered, about 12 minutes. Remove from heat;
cover and let stand 2 minutes. Drain if necessary.

To serve, spoon salmon over couscous. Sprinkle with fresh
mint.

FROM THE TEST KITCHEN: 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.

Makes: 4 servings

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

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