Salmon Daal

Seared salmon on top of golden lentil daal in a white skillet on a blue table

This Salmon Daal is a delicious, comforting dish. The lentils are slow-simmered with warming spices like cumin, turmeric, and garlic, creating a rich and velvety base for the marinated salmon. Before serving, the salmon daal is topped with a tarka - tarka is a sizzling blend of hot oil, fragrant spices, and crispy fried onions. It adds a burst of texture and extra flavor to the dish. With its vibrant flavors and comforting nature, this Salmon Daal is a dish you'll want to make again and again!

5 from 1 vote

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Prep Time 10

Cook Time 55

Total Time 1 5

Course Main

Cuisine Indian

Servings

Calories 402 kcal

Ingredients

For the Salmon

2 tablespoon oil
2 cloves garlic minced
½ tablespoon ginger minced
½ teaspoon salt
½ teaspoon turmeric
½ teaspoon ground cumin
4 salmon fillets (see note 1)

For the Daal

1 tablespoon oil
1 medium onion finely chopped
6 cloves garlic minced
1 tablespoon ginger minced
8 fresh curry leaves see note 2)
1 cup dried split red lentils
3½ cups broth (see note 3)
¾ teaspoon salt
½ teaspoon ground cumin
½ teaspoon turmeric powder
¼ teaspoon ground fennel
¼ teaspoon ground coriander
¼ teaspoon garam marsala

For the Tarka (see note 4)

2 tablespoon oil
1 small onion cut into half moons
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
6-10 fresh curry leaves (see note 2)

Instructions

Marinade the salmon

Combine the mariande ingrdients togteher in a shallow dish. Place the fillets in the marinade and turn to coat. (see note 5)
2 tablespoon oil
2 cloves garlic
½ tablespoon ginger
½ teaspoon salt
½ teaspoon turmeric
½ teaspoon ground cumin
4 salmon fillets
Set aside while you make the daal. However, it can be left for up to 12 hours.

Make the daal

Heat the oil in a heavy-based saucepan over medium-high heat. Add the chopped onions and fry until softened.
1 tablespoon oil
1 medium onion
Lower the heat to low and add the minced garlic, ginger, and curry leaves. Cook for 30 seconds.
6 cloves garlic
1 tablespoon ginger
8 fresh curry leaves
Add the lentils, broth, salt, cumin, turmeric, fennel, and coriander.
1 cup dried split red lentils
3½ cups broth
¾ teaspoon salt
½ teaspoon ground cumin
½ teaspoon turmeric powder
¼ teaspoon ground fennel
¼ teaspoon ground coriander
Bring the pan to a simmer (without a lid), then reduce the heat and cover the pan.
Cook for 35 minutes, then gently stir the lentils. Stir every couple of minutes until the lentils have all broken down and you have a thick daal. The exact time will depend on your lentils, but I would say 45 minutes.
Stir through the garam masala and check for salt. Place the lid back on the daal and cook the salmon.
¼ teaspoon garam marsala

Cooking the salmon

Place a large heavy-based skillet/frying pan over medium heat. Add the salmon fillets presentation side down. Cook the salmon for 3 minutes, then turn and cook for a further 3 minutes.
Remove the salmon from the pan and place it on top of the daal. Cover to keep warm.

Make the tarka

Add the oil to the same skillet and cook the sliced onions over medium-low heat until softened.
2 tablespoon oil
1 small onion
Increase the heat until the onions sizzle and start to color.
Remove the pan from the heat and add the mustard seeds, cumin seeds, and curry leaves. Let it sizzle for 20 seconds, then pour it over the salmon daal and serve.
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
6-10 fresh curry leaves

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.

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Nutrition

Nutrition is per serving

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