Curried Salmon with Tomatoes and Dried Plums

  • Makes: 4 servings
  • Serving Size: 1-1/2 cups salmon mixture+1/3 cup hot cooked couscous
  • Prep: 20 mins
  • Cook: 20 mins
  • Bake: 10 mins 350°
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Curried Salmon with Tomatoes and Dried Plums
pound fresh or frozen salmon fillet, cut into 1-1/2-inch cubes
medium green sweet pepper, chopped (3/4 cup)
small red onion, chopped (1/2 cup)
stalk celery, chopped
cloves garlic, minced
tablespoon olive oil
14 1/2 ounce cans diced tomatoes, undrained
cup dried plums, coarsely chopped
teaspoons curry powder
cup Israeli couscous*
  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. 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.
  5. 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.

Nutrition Facts (Curried Salmon with Tomatoes and Dried Plums)
    Per serving:
  • 392 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 3 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 62 mg chol.,
  • 491 mg sodium,
  • 45 g carb.,
  • 6 g fiber,
  • 15 g sugar,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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