1 cup lentils, rinsed
1 can (14 ½ ounces) reduced-sodium fat free
chicken broth
1 shallot, peeled and chopped (about ¼ cup)
2 cloves garlic, minced
1 ½ tsp. whole or ground fennel seed
1 tsp. whole or ground coriander seed
¾ tsp. whole or ground cardamom
¾ tsp. whole or ground cumin
3 whole or ? tsp. ground cloves
½ tsp. light salt, divided
½ tsp. black pepper, divided
1 can (14 ½ ounces) no-salt peeled tomatoes
1 tsp. hot pepper sauce, or to taste
4 boned and skinned (3-ounce) salmon fillets
¼ cup Almond Accents Original Oven Roasted sliced almonds, 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 ¼ tsp. of the spice mixture, ¼ tsp. of the salt and ¼ tsp. 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 Almond Accents into lentils; divide among four plates.  Top with salmon and tomato sauce.  Sprinkle with remaining Almond Accents.
 
Makes 4 servings
 
Nutrition information per serving: 343 calories; 8 g fat; 44 mg cholesterol; 713 mg sodium; 3 g carbohydrate; 16 g fiber; 3 g protein