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.

Ingredients

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

Method

  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

Tip:

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

Reviews

  1. Parr

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

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