1 C. brown or green lentils
2 C. chicken broth
4 salmon fillets (6-ounces each), about 1 1/2-inches thick
1/2 tsp. salt
2 T. Green Jalapeño Pepper Sauce, divided
2 T. olive oil
1 celery stalk, diced
1 small zucchini, diced
1 small yellow squash, diced
1 carrot, peeled and diced
2 scallions, sliced
2 cloves garlic, minced

Heat lentils and chicken broth to boiling in 2-quart saucepan. Reduce heat to low; cover. Simmer 30 minutes or until lentils are tender. Drain lentils; place in bowl. Meanwhile, preheat oven to 450ºF or preheat grill. Brush salmon fillets with salt and 1 T. TABASCO® Green Sauce. Cook 20 minutes, turning once or until fish flakes easily when tested with fork. As salmon is cooking, heat oil in 12-inch skillet over medium heat. Add celery, zucchini, yellow squash and carrot. Cook about five minutes or until vegetables are tender-crisp, stirring occasionally. Stir vegetables and remaining 1 T. of TABASCO® Green Sauce into cooked lentils. Toss to mix well. To serve, spoon lentils onto platter. Top with salmon fillets. Serve warm or cold.