Salmon and Lentils With Moroccan Tomato Sauce

from Jillian Michaels

Ingredients

• 1/4 cup sliced organic almonds, divided
• 1 cup lentils, rinsed
• 14 1/2 ounces reduced-sodium, fat-free chicken broth
• 1 1/2 teaspoons fennel seed (whole or ground)
• 1 teaspoon coriander seed (whole or ground)
• 3/4 teaspoon cardamom pods (whole or ground)
• 3/4 teaspoon cumin seeds (whole or ground)
• 3 whole cloves or 1/8 teaspoon ground cloves
• Vegetable cooking spray
• 1 shallot, peeled and chopped (about 1/4 cup)
• 2 cloves garlic, minced
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 14 1/2 ounces peeled, no-salt-added tomatoes
• 1 teaspoon hot sauce, or to taste
• 12 ounces salmon fillet, (4 3-ounce fillets), boned and skinned

Preparation

1. Spread the organic almonds in a single layer on an ungreased, rimmed baking pan. Place in a 350° oven and bake 5 to 10 minutes or until almonds are light brown. Stir once or twice to ensure even browning. Note that the almonds will continue to brown slightly after they are removed from the oven.
2. In a medium saucepan over medium-high heat, bring the lentils and broth to a boil. Reduce heat to low and cover and simmer for 20 to 25 minutes or until lentils are tender.
3. Meanwhile, put all whole spices in a grinder and process until well ground. If using ground spices, combine them in a small bowl.
4. Coat a skillet lightly with vegetable cooking spray and place over medium-high heat. Add shallot and garlic and 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, for 2 minutes.
5. In an electric blender, pulse tomatoes just until roughly puréed. Add to pan with hot pepper sauce and heat through. Set aside.
6. In a small bowl, mix the remaining spices, salt and pepper. Rub onto both sides of salmon pan withoufillets.
7. Heat a large skillet over medium-high heat. Coat lightly with vegetable cooking spray; add salmon to pan without crowding. Sauté salmon for 4 minutes; turn, cover and cook 3 to 6 minutes longer, depending on thickness, or until cooked throughout.
8. Stir two tablespoons of organic almonds into lentils. Divide among four plates. Top with salmon and tomato sauce. Sprinkle with remaining almonds.

Makes 4 servings.