Salmon with Coriander Dahl and Rice

Here is a quick and delicious mid-week dinner with our salmon, coriander and dahl recipe. Its amazingly easy to follow and is a firm favorite in our house.


75g Red lentils
400ml Vegetable stock
1 small Onion grated
2 Tomatoes, chopped
20g Chopped coriander
50g Shemin’s Seafood, Indian, Massaman or Goan Curry Paste
plus a small amount for the salmon
2 x 130g Fillets of salmon
Groundnut oil or sunflower oil
60g Chopped coriander
Cooked basmati rice and naan bread, to serve


  1. Put the first 6 ingredients in a pan, bring to a simmer, cover and cook for 20 minutes until the lentils are tender. Stir in the coriander, to complete the dahl.
  2. Rub the salmon with the oil, seasoning and a little of Shemin’s Seafood Curry Paste. Grill for 6-7 minutes until just cooked. Break into large chunks and stir through the dahl. Sprinkle with chopped coriander. Serve with the rice and naan bread.
  3. Serve with Shemin’s Indian Breads


A great way to bring extra flavour to this dish is to marinate the salmon with Shemin’s Seafood Curry Paste before starting the dahl. Even better to leave the salmon for a couple of hours in the fridge to marinade and really soak in the flavour.

Serves 3-4

Products used in this recipe


  1. Parr

    Been making this for years. Brilliant – even fish haters love this one!

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