Salmon Daal
If you’re looking for a dish that beautifully marries the rich flavors of salmon with the comforting essence of daal, you’re in for a treat! This Salmon Daal recipe is a delightful fusion that showcases tender salmon fillets nestled in a creamy, spiced lentil base. It’s not just a meal; it’s an experience that will…
Servings: 4 servings
Ingredients
Ingredients
- 2 tablespoonoil
- 2 clovesgarlicminced
- 1/2 tablespoongingerminced
- 1/2 teaspoonsalt
- 1/2 teaspoonturmeric
- 1/2 teaspoonground cumin
- 4 salmon fillets see note 1
- 1 tablespoonoil
- 1 medium onionfinely chopped
- 6 clovesgarlicminced
- 1 tablespoongingerminced
- 8 fresh curry leavessee note 2)
- 1 cupdried split red lentils
- 3 1/2 cupsbroth see note 3
- 3/4 teaspoonsalt
- 1/2 teaspoonground cumin
- 1/2 teaspoonturmeric powder
- 1/4 teaspoonground fennel
- 1/4 teaspoonground coriander
- 1/4 teaspoongaram marsala
- 2 tablespoonoil
- 1 small onioncut into half moons
- 1 teaspooncumin seeds
- 1 teaspoonblack mustard seeds
- 6-10 fresh curry leaves see note 2
Instructions
Instructions
- Make the marinade: in a shallow dish combine 2 tablespoons oil, 2 cloves garlic (minced), ½ tablespoon ginger (minced), ½ teaspoon salt, ½ teaspoon turmeric, and ½ teaspoon ground cumin. Add the 4 salmon fillets and turn to coat. Set aside while you make the daal, or refrigerate for up to 12 hours.
- Heat 1 tablespoon oil in a heavy-based saucepan over medium-high heat. Add 1 medium onion (finely chopped) and fry until softened.
- Reduce the heat to low and add 6 cloves garlic (minced), 1 tablespoon ginger (minced) and 8 fresh curry leaves. Cook for about 30 seconds, stirring.
- Add 1 cup dried split red lentils, 3½ cups broth, ¾ teaspoon salt, ½ teaspoon ground cumin, ½ teaspoon turmeric powder, ¼ teaspoon ground fennel and ¼ teaspoon ground coriander. Stir to combine.
- Bring the pot to a simmer uncovered, then reduce the heat to low and cover the pan. Cook for 35 minutes.
- After 35 minutes, gently stir the lentils. Continue cooking, stirring every couple of minutes, until the lentils have mostly broken down and the mixture is a thick daal (the total cooking time is about 45 minutes depending on your lentils).
- Stir in ¼ teaspoon garam masala and taste; adjust salt if needed. Replace the lid on the daal to keep it warm while you cook the salmon.
- Place a large heavy-based skillet or frying pan over medium heat. Add the marinated salmon fillets presentation side down (if fillets have skin, place skin-side down). Cook for 3 minutes, then turn and cook for a further 3 minutes.
- Remove the salmon from the pan and place the fillets on top of the covered daal. Cover to keep warm.
- To make the tempering, add 2 tablespoons oil to the same skillet. Add 1 small onion (cut into half moons) and cook over medium-low heat until softened. Then increase the heat until the onions sizzle and begin to color.
- Remove the skillet from the heat and add 1 teaspoon black mustard seeds, 1 teaspoon cumin seeds and 6–10 fresh curry leaves. Let them sizzle for about 20 seconds.
- Pour the hot oil, seeds and onions over the salmon and daal. Serve immediately.
Equipment
- Shallow Dish
- heavy-based saucepan
- large heavy-based skillet or frying pan
Notes
You can use fresh or frozen skinless salmon fillets for this recipe, but ensure they are thoroughly defrosted if frozen. My fillets are roughly 6oz/170g each.
The daal will still be delicious if you can't find curry leaves, but they add great flavor. You can often find them in those plastic envelopes in the fresh herb section. Or look for bigger bags of them dried near the Indian section of the grocery store.
You can use chicken or vegetable broth for the daal. Both will add a lovely flavor. If you don't have broth, just use cold tap water, but you may need to add more salt at the end of cooking.
Also known as a Tadka, this is a sizzling flavored oil that's poured over the finished dish. It is an optional step, but totally worth it.
There isn't a large amount of marinade for the salmon. It is more of a spiced oil rub. You want to turn the salmon to coat it all in the spiced oil.
The daal will still be delicious if you can't find curry leaves, but they add great flavor. You can often find them in those plastic envelopes in the fresh herb section. Or look for bigger bags of them dried near the Indian section of the grocery store.
You can use chicken or vegetable broth for the daal. Both will add a lovely flavor. If you don't have broth, just use cold tap water, but you may need to add more salt at the end of cooking.
Also known as a Tadka, this is a sizzling flavored oil that's poured over the finished dish. It is an optional step, but totally worth it.
There isn't a large amount of marinade for the salmon. It is more of a spiced oil rub. You want to turn the salmon to coat it all in the spiced oil.