SALMON AND LENTILS WITH MOROCCAN TOMATO SAUCE
Inspired By: Recipe of same name from www.recipecottage.com

Ingredients:

1 cup lentils, rinsed
1 can (14 ½ ounces) reduced-sodium fat free chicken broth
1 shallot, peeled and chopped
2 cloves garlic, minced
1 ½ teaspoons PureSpice ® ground fennel seed
1 teaspoon PureSpice ® ground coriander seed
¾ teaspoon PureSpice ® ground cardamom
¾ teaspoon PureSpice ® ground cumin
3 PureSpice ® whole cloves
½ teaspoon PureSpice ® Celtic Gray Salt
1/2 teaspoon PureSpice ® black pepper, divided
1 can (14 ½ ounces) no-salt peeled tomatoes
4 boned and skinned (3-ounce) salmon fillets
¼ cup sliced almonds, toasted*, divided

1.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, combine ground spices in a small bowl.
2. 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 ¼ teaspoons of the spice mixture, ¼ teaspoon of the salt and ¼ teaspoon of the pepper. Cook, stirring constantly, 2 minutes.
3. With electric blender, pulse tomatoes just until roughly pureed; add to pan with hot pepper sauce and heat through. Set aside.
4. 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.
5. Stir two tablespoons almonds into lentils; divide among four plates. Top with salmon and tomato sauce. Sprinkle with remaining almonds.