- Cook Time
- Prep Time
- 4 ServingsServings
- 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