For a salmon recipe that’s packed with flavour, give this tasty spiced Indian salmon a go. Served with dhal, it’s a great change from your usual baked fish recipes and makes a great dinner party recipe.
- For the dhal
- 1tbsp vegetable oil
- 1 onion, peeled and finely chopped
- 4 garlic cloves, crushed
- 3cm piece root ginger, roughly chopped
- 2tsp black mustard seeds 1tsp cumin seeds, crushed
- tsp coriander seeds, crushed
- tsp turmeric
- 1 cinnamon stick
- 250g red split lentils, washed
- 50ml single cream
- juice of 1 lime
- 200g cherry tomatoes, halved
- 100g baby spinach leaves
- large handful coriander leaves, chopped
- For the salmon
- 1 side of salmon
- 1 lime, sliced
- 3 green chillies, finely sliced
- 3 garlic cloves, finely sliced
Heat the oil in a large saucepan over a medium heat, add the onion and sauté for 3 minutes. Add the garlic and ginger, and cook for another minute. Add all the spices, mix well and cook for another 3-4 minutes – add a little water if it looks dry.
Add the lentils, 1 litre of water or vegetable stock and a good pinch of salt. Bring to the boil then leave to simmer for 30-40 minutes. Give it a stir occasionally, as it tends to stick. If there is still too much water, let it bubble to evaporate.
Season well, add the cream and lime juice then blend with a stick blender, stir in the tomatoes, spinach and coriander, and heat through to serve.
Heat the oven to 200C, gas 6. Put the salmon on an oiled baking tray and top with the lime, chillies and garlic. Roast for 15-20 minutes. This will give you salmon that’s slightly pink in the centre. Serve with the dhal.