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
Ingredients
1
pound fresh or frozen salmon fillet, cut into 1-1/2-inch cubes
1
medium green sweet pepper, chopped (3/4 cup)
1
small red onion, chopped (1/2 cup)
1
stalk celery, chopped
2
cloves garlic, minced
1
tablespoon olive oil
2
14 1/2 ounce cans diced tomatoes, undrained
1/2
cup dried plums, coarsely chopped
2
teaspoons curry powder
2/3
cup Israeli couscous*
Directions
  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
*Tip:

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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