Salmon with Almonds and Tomato-Lemon Sauce

Ingredients

• 1/2 cup sliced almonds
• 1 small onion, sliced
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 (28-ounce) can 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 ground black pepper, divided
• 6 (4-ounce) salmon fillets
• 1/8 teaspoon ground red pepper
• Garnish: fresh cilantro sprigs

Preparation

1. Bake almonds in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.
2. Sauté onion in hot oil in a skillet 10 minutes or until golden. Add garlic; sauté 1 minute. Stir in 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 black pepper; keep warm.
3. Sprinkle salmon fillets with red pepper, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Place on a lightly greased rack in a broiler pan.
4. Broil 6 inches from heat 10 minutes or until fish flakes with a fork. Serve with tomato mixture; sprinkle with almonds. Garnish with cilantro, if desired.