Salmon with coriander dahl & rice

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• roisinjh

  22 January 2011

  roisinjh rated this recipe

  

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• Loveisfood

  23 January 2011

  Loveisfood commented on this recipe

  This is an easy and healthy receipe. I didn't change any of it. I wouldn't normally consider salmon combined with an indian sauce, however, this works really well. The groundnut oil and rubbed in garam masala brings out the flavour of the salmon as salmon can sometimes be quite bland. I will definitely be making this again and not frequenting the local indian restaurant as this was much better than theirs. TRY IT!

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• Elainecoili

  08 February 2011

  Elainecoili rated and commented on this recipe

  

  super dish

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• LucyAJ

  27 February 2011

  LucyAJ rated and commented on this recipe

  

  This is really yummy, but I would recommend adding less than 400ml chicken stock, because it does turn out rather thin.

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• Steph_M

  07 March 2011

  Steph_M rated this recipe

  

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• Phantom

  09 March 2011

  Phantom rated and commented on this recipe

  

  Loved, loved, loved this dish! I'm in a bit of a lentil & bean phase at the moment so found the dahl very enticing - just fabulous with the salmon.

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• lydia

  09 March 2011

  lydia rated and commented on this recipe

  

  Garam masala makes it a bit salty.

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• StaceyB85

  30 March 2011

  StaceyB85 rated and commented on this recipe

  

  Loved this recipe, I added a pinch of ginger and a small amount of garlic paste as recommended previously and also only used 300ml stock, it was still slightly watery though so about 5 mins before the end I added about tsp of tomato puree, it thickened the sauce and really brought all the flavours together. The Dahl itself really complemented the Salmon too, served it with plain rice and a garlic and coriander naan. Will definately make this again and again!!

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• phwiiii

  15 April 2011

  phwiiii rated and commented on this recipe

  

  This was a really nice recipe. I thought the dahl was a bit thin so i'd use less stock next time and maybe add garlic and ginger but overall it was lovely! The salmon was cooked beautifully and the lentil sauce was surprisingly tasty.

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• millie

  20 April 2011

  millie rated and commented on this recipe

  

  Made this for a friend - the rest of us were having indian-style steak (which she doesn't like). Was in a rush so ended up using Ainsley Harriot lentil dahl and grilled the salmon as suggested. She loved it - I'm not mad on salmon but tried it and it was yummy. Also had mint raita and hot mango chutney with naan breads to dip in and it all went really well.

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• Wee Laura

  04 May 2011

  Wee Laura rated and commented on this recipe

  

  Love this recipe, one of my favourites. Anytime i buy salmon my partner wants this made. I also add in ginger, garlic and a chilli as we like a wee extra kick!!

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• stephstevens

  18 May 2011

  stephstevens rated and commented on this recipe

  

  Absolutely delish!!! I took advice from other comments. 300ml was perfect for the dahl. Pan fry garlic, mustard seeds, onion, chlili, tomatoes and turmeric then add to lentils - worked beautifully then stir through coriander and squeeze of lemon at the end. First time cooking lentils and it was yummy!!!

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• Salomé

  26 September 2011

  Salomé rated and commented on this recipe

  

  Not a combination I'd ever thought of but very VERY good. :)

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• Aoifeg

  29 September 2011

  Aoifeg rated this recipe

  

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• Lianos

  25 October 2011

  Lianos rated this recipe

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• philippa1234

  20 November 2011

  philippa1234 commented on this recipe

  I fried together the tomato, ginger, garlic n onion until soft , and as a twist added chicken to this after a few mins, and kept frying on a low heat until the chicken was cooked. Then added this to the lentils n cooked until lentils are cooked through. Served with natural yoghurt. was really really tasty

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• philippa1234

  20 November 2011

  philippa1234 rated this recipe

  

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• Rachael

  22 December 2011

  Rachael rated and commented on this recipe

  

  This recipe is fantastic and quite versatile. My boyfriend amusingly bought a lot of salmon fillets instead of smoked salmon and this was a fantastic way to cook it all up with left overs for later. The recipe is quite forgiving to changes: I used tinned tomatoes instead of fresh tomatoes and my ratio of salmon to the lentil base were also slightly different and it still tastes fantastic. I found it a particularly helpful recipe as I could make the lentil base, go to the gym while it cooked, and then cook the salmon once I got home.

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• jillsrecipes

  18 January 2012

  jillsrecipes rated and commented on this recipe

  

  I have made this recipe loads of times - excellent. Quick, easy and very tasty. I usually double up on the lentils and serve it the next day, with whatever I am having.

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• MyBinder

  20 January 2012

  MyBinder rated and commented on this recipe

  

  This is a great recipe! It's easy to make and can be pepped up with extra chilli flakes if it's to your liking. I originally grated the onion (as suggested) but I don't bother now as I find it too fiddly - I simply chop it finely - the recipe works out just the same.

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Ingredients

• 75g red lentils
• 400ml chicken stock
• 1 small onion , grated
• 2 tomatoes , chopped
• ½ tsp turmeric
• 1 tsp garam masala , plus extra for the salmon
• pinch chilli flakes
• small bunch coriander , chopped
• 2 x 130g fillets salmon
• groundnut oil or sunflower oil
• cooked basmati rice and naan bread, to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Ingredients

• 75g red lentils
• 400ml chicken stock
• 1 small onion , grated
• 2 tomatoes , chopped
• ½ tsp turmeric
• 1 tsp garam masala , plus extra for the salmon
• pinch chilli flakes
• small bunch coriander , chopped
• 2 x 130g fillets salmon
• groundnut oil or sunflower oil
• cooked basmati rice and naan bread, to serve

Per serving

427 kcalories, protein 37.2g, carbohydrate 29.2g, fat 18.7 g, saturated fat 3.3g, fibre 3.2g, salt 1.74 g

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