Salmon with Almonds and Tomato-Lemon Sauce

Yield: Makes 6 servings

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

Preparation

Bake almonds in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.

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.

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.

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.

Nutritional Information

Calories:

354 (47% from fat)

Fat:

18.6g (sat 2g,mono 10.3g,poly 4.8g)

Protein:

30.8g

Carbohydrate:

16.2g

Fiber:

4.6g

Cholesterol:

65mg

Iron:

1.5mg

Sodium:

528mg

Calcium:

107mg