Ah, Wednesday. It’s the middle of the week and halfway there to the weekend! Salmon Dahl is another week day favourite of mine. It is cheap, easy, healthy and tastes absolutely delicious.
Berlin kind of lacks in the spice sometimes. Of course, there are good Vietnamese and Thai restaurants here that have plent of flavour but in general the city lacks that spicy kick to it’s food. The Germans are clearly not fans of having firey food.
Luckily I have plenty of local Asian stores to my rescue that are also packed out with Indian spices. I like to have pots of herbs and spices stacked up in my kitchen so that I can always add plenty of flavour – and heat- to my dishes!
I often use frozen salmon in this dish as in the end it will be cooked and marinaded in all the delicious spices and sauce.
- 2 salmon fillets
- 1 onions (peeled and finely diced)
- 70g red lentils
- 2 tomatoes (roughly chopped)
- 1 tspn turmeric
- 1 tbspn garam masala
- 1 tspn dried chilli flakes
- Small handful of coriander (roughly chopped) plus extra for garnish
- sunflower oil
- 2 cloves garlic (crushed)
- Juice of half a lemon and a few lemon slices
- salt/ black pepper
- 400ml hot chicken stock
- Heat 1 tbpsn olive oil in a large pan and add the onions and garlic with a pinch of salt. Cook on a gentle heat for 2 minutes and then add the tomatoes and leave for a further 2 minutes.
- In the meantime place the salmon in an oven dish with some lemon slices and put in a pre-heated oven at 190 degrees/ gas mark 5.
- Stir in the tumeric, garam masala and chilli flakes and mix well to avoid any lumps.
- Add the red lentils and chicken stock to the pan and bring to the boil. Then turn down to a medium heat and leave to simmer for around 20 minutes - checking and stirring occasionally.
- Take the pan off the heat and stir in the lemon juice, black pepper and fresh coriander. Take the salmon out of the oven, flake into smaller chunks and stir into the dahl.
- Garnish with fresh coriander and then serve with some naan bread or basmati rice.