Moroccan-Spiced Salmon with Lentil & Carrot Ragout

  1. Place fish, skin-side down, on foil-lined baking sheets.
  2. Mix Miracle Whip, garlic powder, paprika, cinnamon and cumin until well blended.
  3. Spread about 1 tsp.
  4. (5 mL) mixture onto each fillet.
  5. Refrigerate 30 min.
  6. Bring water, lentils and 3/4 cup (175 mL) dressing (or 2 Tbsp.
  7. 30 mL dressing for trial recipe) to a boil in large saucepan; cover.
  8. Simmer on medium-low heat 5 min.
  9. Stir in carrots; simmer, covered, 10 to 12 min.
  10. or until lentils and carrots are tender and most of the liquid has been absorbed.
  11. Stir in parsley and remaining dressing.
  12. Broil fish, 6 inches from heat, 5 to 7 min.
  13. or until fish flakes easily with a fork.
  14. 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)

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