Salmon and Lentils With Moroccan Tomato Sauce

Ingredients
1 cup lentils, rinsed
14.5 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 pods
3/4 teaspoon whole or ground cumin seeds
3 whole cloves (or 1/8 teaspoon ground cloves)
cooking spray
1 shallot, peeled and chopped (about 1/4 cup)
2 garlic cloves, minced
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
14.5 ounces tomatoes, peeled, no salt
1 teaspoon hot sauce (or to taste)
12 ounces wild salmon fillet (4 3-ounce fillets), boned and skinned
1/4 cup organic almonds, sliced, toasted, and divided (optional)Preparation
In a 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.
Meanwhile, put all whole spices in a grinder and process until well ground or combine ground spices in a small bowl.
Coat skillet lightly with vegetable cooking spray and place over medium-high heat. Add shallot and garlic; sauté about 5 minutes until translucent. Mix in 1 1/4 teaspoons of the spice mixture, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook, stirring constantly, 2 minutes.
With electric blender, pulse tomatoes just until roughly puréed; add to pan with hot pepper sauce (if using) and heat through. Set aside.
In small bowl, mix remaining spices, salt and pepper; rub onto both sides of salmon fillets.
Heat large skillet over medium-high heat. 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.
Stir two tablespoons almonds into lentils; divide among four plates. Top with salmon and tomato sauce. Sprinkle with remaining almonds.
Makes 4 servings.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 343
Total Fat: 10 g
Saturated Fat: 1 g
Cholesterol:44 mg
Sodium: 512 mg
Total Carbohydrate: 29 g
Dietary Fiber:14 g
Protein: 28 g
Recipe Source: California Almond Board