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

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)