Salmon with Almonds and Tomato-Lemon Sauce |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1/2 cup sliced almonds |
1 small onion, sliced |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 (28-ounce) can diced tomatoes, drained |
1 1/2 tablespoons honey |
1 teaspoon grated lemon rind |
3/4 teaspoon ground cumin |
1 1/2 teaspoons fresh lemon juice |
3/4 teaspoon salt, divided |
1/2 teaspoon ground black pepper, divided |
6 (4-ounce) salmon fillets |
1/8 teaspoon ground red pepper |
garnish: fresh cilantro sprigs |
Directions:
1. Bake almonds in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.
2. Sauté onion in hot oil in a skillet 10 minutes or until golden. Add garlic; sauté 1 minute. Stir in tomatoes and next 3 ingredients; reduce heat, and simmer, stirring occasionally, 15 minutes. Stir in lemon juice and 1/4 teaspoon each of salt and black pepper; keep warm.
3. Sprinkle salmon fillets with red pepper, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Place on a lightly greased rack in a broiler pan.
4. Broil 6 inches from heat 10 minutes or until fish flakes with a fork. Serve with tomato mixture; sprinkle with almonds. Garnish with cilantro, if desired.
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