Ingredients:
1/2 cup sliced almonds
1 small onions, sliced
1 tablespoon olive oil
2 garlic cloves, minced
1 (28 ounce) cans 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 pepper, divided
8 (4 ounce) salmon fillets
1/8 teaspoon ground red pepper
Directions:
Bake almonds in a shallow pan at 350F, stirring occasionally, 5-6 minutes or until toasted. Set aside.
Saute onion in hot oil in a skillet 10 minutes or until golden. Stir 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 pepper, keep warm.
Sprinkle salmon filets with red pepper, remaining 1/2 teaspoon salt and 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.
Servings: 6
Time preparation: 30 min.
Time total: 70 min.