Moroccan-Spiced Salmon with Lentil & Carrot Ragout

• 4 skin-on salmon fillets (1 lb./450 g)
• 4 tsp. Miracle Whip Calorie-Wise Spread Family Dollar $3.50 thru 02/07
• 1/2 tsp. each ground cinnamon, ground cumin, garlic powder and paprika
• 2-1/2 cups water
• 1-1/4 cups dry green lentils, rinsed
• 1/4 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing, divided
• 2 carrots, coarsely chopped (about 2 cups) Target 2 lb For $3.00 thru 02/06
• 1/4 cup coarsely chopped fresh parsley
• 1 lemon, quartered

1. Place fish in single layer on foil-covered baking sheet.
2. Mix Miracle Whip and seasonings until blended; spread onto fish.
3. Refrigerate 30 min.
4. Meanwhile, bring water, lentils and 2 Tbsp.
5. tomato dressing to boil in large saucepan; cover.
6. Simmer on low heat 5 min.
7. Stir in carrots; simmer, covered, 10 to 15 min.
8. or until lentils and carrots are tender and most of the liquid is cooked off.
9. Heat broiler.
10. Broil fish, 6 inches from heat, 7 min.
11. or until fish flakes easily with fork.
12. Stir parsley and remaining tomato dressing into lentil mixture; spoon onto 4 serving plates.
13. Top with fish.
14. Squeeze lemon wedges over fish.

skinon salmon, miracle, ground cinnamon, water, green lentils, tomato, carrots, fresh parsley, lemon

Taken from www.kraftrecipes.com/recipes/moroccan-spiced-salmon-lentil-carrot-ragout-151742.aspx (may not work)