• Email
  • Pin It

Salmon and Lentils with Moroccan Tomato Sauce


Contributed by:

Salmon and Lentils with Moroccan Tomato Sauce


0 comments | Leave Comment

1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...


Salmon and Lentils with Moroccan Tomato Sauce


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


4 s


  • 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



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

About Joy of Kosher


JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in


, , , ,