Ginger salmon with spicy spinach dhal
1
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This is a really good weekday meal for when you are busy. You can pre-cook the lentils, then just put the salmon in the oven when you are ready!
Ingredients
Root Ginger
50 g, peeled and grated
Garlic
3 clove(s), grated
Mustard Seeds
1 tablespoon(s), level
Salmon, raw
4 fillet(s), medium
Split Red Lentils, dry
300 g, rinsed
Cumin seeds
1 teaspoon(s), level
Olive Oil
½ tablespoon(s)
Onion
1 medium, finely chopped
Chilli, green or red
1 individual, green, deseeded and finely chopped
Garlic
2 clove(s), finely chopped
Garam Masala
1 tablespoon(s), level
Turmeric
1 teaspoon(s)
Tomato
4 large, finely chopped
Spinach
260 g, young leaf
Instructions
1
Mix the ginger and garlic with 1 tbsp water to make a paste. Add the mustard seeds and a pinch of salt and stir to combine. Spread the paste over the salmon and marinate in the fridge for at least 1 hour.
2
To make the dhal, bring a large pan of water to the boil, add the lentils and simmer for 20-25 minutes until tender. Drain.
3
While the lentils are cooking, dry fry the cumin seeds over a medium heat until they start to pop. Remove from the pan and set aside. Add the oil to the pan and fry the onion over a medium-low heat for 5 minutes until soft. Add the chilli and garlic and cook for 2 minutes, before adding the garam masala and turmeric.
4
Return the toasted cumin seeds to the pan and cook the mixture for 2-3 minutes. Remove from the heat and stir into the lentils, with the tomatoes and spinach.
5
Meanwhile, preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with greaseproof paper and top with the salmon fillets. Bake for 12-15 minutes until the salmon is opaque. Serve with the spicy lentil dhal.
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