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Salmon and Lentils with Moroccan Tomato Sauce

 

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Salmon and Lentils with Moroccan Tomato Sauce
 

 

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Recipe

Salmon and Lentils with Moroccan Tomato Sauce

Times

  • Prep Time : 10 min
  • Cook Time : 30 min
  • Ready Time : 40 min

Servings

4 s

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

Directions

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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