Thursday, 2 December 2010

Salmon with Coriander Dahl

More lentils! This time Indian style lentils. I decided to have this just on it's own without any naan bread or rice and it was very filling without all the extra carbs. I also added some frozen spinach in at the last minute to add some more veggies to the meal, plus spinach always goes well with lentils. This was not really spicy enough for me, but it did have a nice flavour.

Salmon with Coriander Dahl (adapted from Olive Magazine July 2010)
(Serves 2)

75g red lentils
400ml chicken stock
1 small onion, chopped
2 tomatoes, chopped
½ tsp turmeric
1 tsp garam masala, plus extra for the salmon
pinch chilli flakes
small bunch coriander, chopped
2 fillets salmon
groundnut oil or sunflower oil

Heat some oil in a pan and saute the onions until soft. Add in the tumeric, garam masala and chilli flakes and cook for a minute or so. Then add in the tomatoes and cook for another minute. Finally put in the lentils and the stock and bring to a simmer, cover and cook for 20 minutes until lentils are tender. Stir in the coriander.

Rub the salmon with oil, seasoning and a little garam masala. Grill for 6-7 minutes until just cooked. Break into large chunks and gently stir through the dahl. Serve with the rice and naan bread, if you like.

No comments:

Post a Comment