Ingredients:

1 small onion, sliced
2 garlic clove, minced
1 tablespoon olive oil
28 ounces canned tomatoes whole, peeled, coarsely chopped, reserving liquid
4 teaspoons honey
1 teaspoon fresh lemon peel, grated
3/4 teaspoon ground cumin
1 1/2 teaspoons lemon juice
salt to taste
black pepper to taste
cayenne pepper to taste
6 (6 ounce each) salmon fillets
2 tablespoons almonds chopped, toasted
2 tablespoons cilantro chopped
3 cups cooked couscous or rice

Preparation:

Sauté onions and garlic in olive oil in a medium skillet over medium high heat until golden. Stir in tomatoes, tomato liquid, honey, lemon peel and cumin. Simmer 10 to 15 minutes. Stir in lemon juice and season with salt, pepper and cayenne, to taste.

Meanwhile, season salmon fillets with salt and pepper. Broil 4 to 6 inches from heat, allowing 10 minutes per inch of thickness, measured at thickest part. Place each fillet on a dinner plate. Top with tomato sauce, sprinkle with almonds and cilantro. Serve with couscous or rice.

Note: Some tasty bread and a fruit dessert would round out this meal.