Salmon and Lentils with Moroccan Tomato Sauce

0
Print Recipe
Serves: 4
Description: 
Adapted from Chef Rick Moonen, Oceana, New York, NY.
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
Preparation: 

In 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 nonstick 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 pureed; add to pan with hot pepper sauce and heat through. Set aside. In small bowl, mix remaining spices, salt and pepper; rub onto both sides of salmon fillets. Heat large nonstick 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.||Note: *To toast almonds, spread in an ungreased baking pan.  Place in 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven.

Nutritional Info: 

Calories 343; Fat 8 g; Sat Fat 1.1 g; Mono Fat 3.3 g; Poly Fat 1.9 g; Protein 3 g; Carb 3 g; Fiber 16 g; Cholesterol 44 mg; Sodium 713 mg; Calcium 92 mg; Potassium 1317 mg; Vitamin E 2.8 mg* ;

Review this recipe
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
By submitting this form, you accept the Mollom privacy policy.
Salmon and Lentils with Moroccan Tomato Sauce
  • 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
In 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 nonstick 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 pureed; add to pan with hot pepper sauce and heat through. Set aside. In small bowl, mix remaining spices, salt and pepper; rub onto both sides of salmon fillets. Heat large nonstick 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.||Note: *To toast almonds, spread in an ungreased baking pan.  Place in 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven.