SALMON ON MOROCCAN MELTED TOMATOES

1 pound plum tomatoes, chopped into 1/4-inch pieces
3/4 teaspoon salt, divided use
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1 teaspoon orange zest
1/4 cup orange juice
1 teaspoon fresh lemon juice
1/4 cup chopped green salad olives*
4 (6-ounces each) salmon fillets
1/8 teaspoon freshly ground pepper
1 tablespoon olive oil
1 small red onion, halved and thinly sliced
1 tablespoon chopped fresh mint
Hot cooked couscous or orzo (for serving)

Combine tomatoes, 1/2 teaspoon salt, and next 7 ingredients in a large bowl; set aside.

Sprinkle salmon with pepper and remaining 1/4 teaspoon salt.

Heat oil in a large nonstick skillet over medium-high heat. Add salmon; cook 3 to 5 minutes or until golden on both sides but not cooked through, turning once. Transfer fish to a plate.

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. Sprinkle with mint.

Serve with hot cooked couscous.

*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.

Serves 4
Source: Coastal Living Magazine