Salmon on Moroccan Melted Tomatoes

Ingredients

• 4 servings couscous hot cooked
• 1 tablespoon mint leaves fresh chopped
• 0.3 teaspoon ground cardamom 
• 0.3 teaspoon ground coriander 
• 0.3 teaspoon ground ginger 
• 1 teaspoon juice of lemon fresh
• 1 tablespoon olive oil 
• 0.3 cup salad olives green chopped
• 0.3 cup orange juice 
• 1 teaspoon orange zest 
• 0.1 teaspoon pepper freshly ground
• 1 pound plum tomatoes chopped
• 1 small onion red halved thinly sliced
• 24 ounce salmon fillet 
• 0.8 teaspoon salt divided

Equipment

• bowl
• frying pan

Directions

1. Combine tomato, 1/2 teaspoon salt, and next 7 ingredients in a large bowl; set aside.
2. Sprinkle salmon with pepper and remaining 1/4 teaspoon salt.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add salmon; cook 3 to 5 minutes or until golden on both sides but not cooked through, turning once.
5. Transfer fish to a plate.
6. Add onion to skillet; 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.
7. Sprinkle with mint.
8. Serve with hot cooked couscous.
9. *The green pitted salad olives (not to be confused with pimiento-stuffed Spanish olives) have a similar flavor to--and may be substituted with--ripe black olives.