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.
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.
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