Salmon and Lentils with Moroccan Tomato Sauce
Servings
4 Servings
Ingredients
- 1 cup lentils rinsed
- 1 can 14 1/2 ounces reduced-sodium fat free chicken broth
- 1 1/2 teaspoons whole or ground fennel seed
- 1 teaspoon whole or ground coriander seed
- 3/4 teaspoon whole or ground cardamom
- 3/4 teaspoon whole or ground cumin
- 3 whole or 1/8 teaspoon ground cloves
- 1 shallot peeled and chopped (about 1/4 cup)
- 2 Cloves garlic minced
- 1/2 teaspoon light salt divided
- 1/2 teaspoon black pepper divided
- 1 can 14 1/2 ounces no-salt peeled tomatoes
- 1 teaspoon hot pepper sauce or to taste
- 4 boned and skinned 3-ounce salmon fillets
- 1/4 cup sliced almonds toasted*, divided
Instructions
Preparation
- 1 n medium saucepan over medium-high heat, bring lentils and broth to boil; reduce heat to low, cover and simmer 20 to 25 minutes or until lentils are tender. 2 Meanwhile, put all whole spices in a grinder and process until well ground or combine ground spices in a small bowl.3 Coat nonstick skillet lightly with vegetable cooking spray and place over medium-high heat. Add shallot and garlic; sauté about 5 minutes until translucent. 4 Mix in 1 1/4 teaspoons of the spice mixture, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. 5 Cook, stirring constantly, 2 minutes. 6 With electric blender, pulse tomatoes just until roughly pureed; add to pan with hot pepper sauce and heat through. Set aside.7 In small bowl, mix remaining spices, salt and pepper; rub onto both sides of salmon fillets. Heat large nonstick skillet over medium-high heat. 8 Coat lightly with vegetable cooking spray; add salmon to pan without crowding. Sauté salmon 4 minutes; turn, cover and cook 3 to 6 minutes longer, depending on thickness, or until cooked throughout.9 Stir two tablespoons almonds into lentils; divide among four plates. 10 Top with salmon and tomato sauce. Sprinkle with remaining almonds.
- Source: Almond Board of California
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