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Salmon Daal

This Salmon Daal is a delightful fusion of rich flavors! Tender salmon fillets nestled in a creamy, spiced lentil base.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

For the Salmon:

  • 2 tablespoons oil
  • 2 cloves garlic minced
  • 1 tablespoon ginger minced
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 4 fillets salmon (see note 1)

For the Daal:

  • 1 tablespoon oil
  • 1 medium onion finely chopped
  • 6 cloves garlic minced
  • 1 tablespoon ginger minced
  • 8 leaves curry leaves (see note 2)
  • 1 cup dried split red lentils
  • 3 cups broth (see note 3)
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground fennel
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 2 tablespoons oil
  • 1 small onion cut into half moons
  • 1 teaspoon cumin seeds
  • 1 teaspoon black mustard seeds
  • 6-10 leaves fresh curry leaves (see note 2)

Instructions

Instructions:

  • Start by seasoning the salmon fillets with 2 tablespoons of oil, minced garlic, minced ginger, salt, turmeric, and ground cumin. Allow the salmon to marinate for at least 15 minutes to absorb the flavors.
  • In a large pot, heat 1 tablespoon of oil over medium heat. Add the finely chopped onion and sauté until translucent. Stir in the minced garlic, ginger, and fresh curry leaves, cooking until fragrant.
  • Add the dried split red lentils to the pot along with the broth. Season with 2 teaspoons of salt, 1 teaspoon of ground cumin, 1 teaspoon of turmeric powder, ground fennel, ground coriander, and garam masala. Bring to a boil, then reduce heat and let it simmer until the lentils are tender, about 20 minutes.
  • While the lentils are cooking, heat another tablespoon of oil in a frying pan over medium heat. Add the salmon fillets, skin-side down. Cook for 4-5 minutes on each side or until the salmon is cooked through and flakes easily with a fork.
  • Once the lentils are cooked, taste and adjust seasoning if necessary. Gently place the cooked salmon on top of the daal. Serve hot, garnished with half-moon onions sautéed with cumin and mustard seeds.

Equipment

  • Large Pot
  • Frying pan
  • Measuring cups and spoons
  • Wooden Spoon

Notes

  • Marinate the salmon for enhanced flavor.
  • Ensure lentils are thoroughly cooked for the right texture.
  • Adjust seasoning after the lentils are cooked.