Salmon is a nutritional powerhouse — and this recipe is a killer dish to serve up after a long day, at a dinner party with friends, or, well, whenever! It's paired with lentils which are a great source of folic acid and you can't go wrong with the heart-healthy omega-3s in the wild salmon. And if you're worried about the flavor of this low-cal dish, don't be. It packs a serious punch that will certainly leave your taste buds satisfied!
Salmon and Lentils With Moroccan Tomato Sauce
- 1 cup lentils, rinsed
- 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 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 1/2 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)
In a medium saucepan over medium-high heat, bring the lentils and broth to a 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 a 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, for 2 minutes.
With an electric blender, pulse tomatoes just until roughly puréed; add to pan with hot pepper sauce (if using) and heat through. Set aside.
In a small bowl, mix the remaining spices, salt, and pepper; rub onto both sides of salmon fillets.
Heat a large, lightly coated skillet over medium-high heat. Add the salmon to the pan without crowding. Sauté salmon 4 minutes; turn, cover, and cook 3 to 6 minutes longer, depending on the thickness of the fish, or until cooked throughout.
Stir two tablespoons of almonds into the 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
Number of Servings: 4
Amount Per Serving
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