Tandoori salmon with spiced lentils and raita

Tandoori salmon with spiced lentils and raita

By
From
Cut the Carbs!
Serves
4

This combination has swiftly become a midweek staple for not only our family, but a few of the testers who helped out in the production of this book. Why? Because it’s aromatic but not too onerous and it easily halves or doubles, depending on how many are sitting at your table. But I think it’s mainly because eating these yellow-hued lentils and rosy pink salmon makes us feel good, and not just because of the links between turmeric and reduced rates of cancer and dementia. Here are some tips: if you have the time, try to marinate your salmon for 30 minutes to help bed down the flavours. I do this while I’m making the lentils and setting the table. And be sure to include the sides of raita, fresh tomato, and a cheek of lemon for squeezing – they really help to awaken the dish.

Ingredients

Quantity Ingredient
4 fillets salmon, skin on
1 tablespoon olive oil
sea salt

Marinade

Quantity Ingredient
150g greek yoghurt
1 garlic clove, peeled and grated
2cm lump of ginger root, peeled and grated
1 teaspoon ground cumin
1 teaspoon ground turmeric
A pinch sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
1/2-1 teaspoon cayenne pepper

Spiced lentils

Quantity Ingredient
1 tablespoon ground turmeric
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon mustard seeds
1 tablespoon olive oil
1 onion, peeled and diced
5cm lump of ginger root, peeled and grated
2 x 400g tins of brown lentils, rinsed

Raita

Quantity Ingredient
1 small cucumber, grated and squeezed with your hands to remove excess moisture
small bunch fresh mint, chopped
300g greek yoghurt

To serve

Quantity Ingredient
lemon wedges
handful baby spinach
handful cherry tomatoes, chopped

Method

  1. To make the marinade, combine all the ingredients together in a large bowl. Add the salmon fillets and coat the flesh in the marinade, leaving the skin clean. Cover and refrigerate for 30 minutes if you have time.
  2. To make the spiced lentils, place all the spices in a frying pan over medium heat and toast for 1 minute, or until they smell nutty. Add the olive oil, onion and ginger and sauté for 3–5 minutes until the onion has softened, then tumble in the lentils and stir to warm them through.
  3. To cook the salmon, take the fillets out of the marinade bowl and sprinkle the skin generously with salt to help stop it sticking to the pan. Heat the olive oil in a frying pan over medium heat (or use a barbecue) and place the fillets, skin side down, in the pan. Cook for 3 minutes, then flip the fillets over and cook them for 2–3 minutes on the other side – most of the exterior of the salmon should be opaque except for about 1 cm halfway down. Inside, it will be gently blushing at its centre, so if you prefer your salmon well done, cook it on the second side for an extra 2 minutes. Allow the salmon to rest for 2–3 minutes before serving.
  4. To make the raita, combine the ingredients together.
  5. Serve the salmon on the lentils with a cheek of lemon for squeezing over the top, the spinach, cherry tomatoes and the raita on the side.
Tags:
healthy
low carb
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