Moroccan-Spiced Salmon with Lentil & Carrot Ragout
- 24 pieces skin-on salmon fillets (4 oz./115 g)
- 1/2 cup Miracle Whip Calorie-Wise Spread
- 1 Tbsp. garlic powder
- 1 Tbsp. paprika
- 1 Tbsp. ground cinnamon
- 1 Tbsp. ground cumin
- 3-3/4 qt. water
- 7-1/2 cups dry green lentils, rinsed
- 1-1/2 cups Kraft Sundried Tomato and Oregano Dressing, divided
- 3 qt. carrots, peeled, coarsely chopped
- 1-1/2 cups fresh parsley, coarsely chopped
- 6 each lemons, quartered
- Place fish, skin-side down, on foil-lined baking sheets.
- Mix Miracle Whip, garlic powder, paprika, cinnamon and cumin until well blended.
- Spread about 1 tsp.
- (5 mL) mixture onto each fillet.
- Refrigerate 30 min.
- Bring water, lentils and 3/4 cup (175 mL) dressing (or 2 Tbsp.
- 30 mL dressing for trial recipe) to a boil in large saucepan; cover.
- Simmer on medium-low heat 5 min.
- Stir in carrots; simmer, covered, 10 to 12 min.
- or until lentils and carrots are tender and most of the liquid has been absorbed.
- Stir in parsley and remaining dressing.
- Broil fish, 6 inches from heat, 5 to 7 min.
- or until fish flakes easily with a fork.
- Serve 1-1/4 cups (300 mL) lentil mixture topped with 1 salmon fillet and 1 lemon wedge.
skinon, miracle, garlic powder, paprika, ground cinnamon, ground cumin, water, green lentils, tomato, carrots, fresh parsley, lemons
Taken from www.kraftrecipes.com/recipes/moroccan-spiced-salmon-lentil-carrot-ragout-158587.aspx (may not work)