Spiced Indian-Style Salmon Recipe

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serves:

8

Skill:

easy

Nutrition per portion

RDA
Calories 407 kCal 20%
Fat 20g 29%
  -  Saturates 4g 20%

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.

HOW TO MAKE SPICED INDIAN-STYLE SALMON

Ingredients

  • 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

  • 1
  • ½
  • tsp coriander seeds, crushed

  • ½
  • 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

Method

  • 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.

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