Description
Salmon Daal is a hearty, flavorful Indian-inspired dish combining tender salmon fillets with a rich, spiced red lentil stew. This comforting meal offers a perfect balance of protein and legumes, infused with aromatic spices and curry leaves, making it an ideal choice for a nutritious and satisfying dinner.
Ingredients
Marinade
- 2 tbsp oil
- 2 cloves garlic (minced)
- ½ tbsp ginger (minced)
- ½ tsp salt
- ½ tsp turmeric
- ½ tsp ground cumin
- 4 salmon fillets
Daal
- 1 tbsp oil
- 1 medium onion (finely chopped)
- 6 cloves garlic (minced)
- 1 tbsp ginger (minced)
- 8 fresh curry leaves
- 1 cup dried split red lentils
- 3½ cups broth (vegetable or chicken broth)
- ¾ tsp salt
- ½ tsp ground cumin
- ½ tsp turmeric powder
- ¼ tsp ground fennel
- ¼ tsp ground coriander
Finishing Spices and Tarka
- ¼ tsp garam masala
- 2 tbsp oil
- 1 small onion (cut into half moons)
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 6-10 fresh curry leaves
Instructions
- Marinate the salmon: Combine the marinade ingredients (2 tbsp oil, 2 cloves garlic minced, ½ tbsp ginger minced, ½ tsp salt, ½ tsp turmeric, ½ tsp ground cumin) in a shallow dish. Place the salmon fillets in the marinade and turn to coat evenly. Set aside; marinate for at least the time needed to prepare the daal, or up to 12 hours for enhanced flavor.
- Prepare the daal base: Heat 1 tbsp oil in a heavy-based saucepan over medium-high heat. Add the finely chopped medium onion and fry until softened and translucent.
- Build the aromatics: Lower heat to low and add 6 cloves minced garlic, 1 tbsp minced ginger, and 8 fresh curry leaves. Cook for about 30 seconds to release flavors without browning.
- Add lentils and spices: Stir in 1 cup dried split red lentils, 3½ cups broth, ¾ tsp salt, ½ tsp ground cumin, ½ tsp turmeric powder, ¼ tsp ground fennel, and ¼ tsp ground coriander. Stir to combine all ingredients uniformly.
- Simmer the daal: Bring the mixture to a gentle simmer uncovered, then reduce heat and cover the saucepan. Cook for 35 minutes, then begin stirring every couple of minutes to prevent sticking and encourage lentils to break down. Continue cooking and stirring until the lentils are fully soft and a thick daal consistency is reached, approximately 45 minutes total.
- Finish daal seasoning: Stir in ¼ tsp garam masala, adjust salt to taste, and replace lid to keep warm.
- Cook the salmon: Heat a large heavy-based skillet or frying pan over medium heat. Add the marinated salmon fillets presentation side down and cook for 3 minutes. Flip and cook the other side for an additional 3 minutes, until the salmon is cooked through but still moist.
- Combine salmon with daal: Remove the salmon from the pan and carefully place each fillet on top of the warm daal. Cover to keep warm while preparing the tarka.
- Prepare the tarka: In the same skillet, add 2 tbsp oil. Cook 1 small onion sliced into half moons over medium-low heat until softened.
- Crisp the tarka: Increase heat until the onions start to sizzle and develop a light golden color. Add 1 tsp cumin seeds, 1 tsp black mustard seeds, and 6-10 fresh curry leaves. Fry briefly until fragrant and seeds begin to pop, then pour the hot tarka over the salmon and daal just before serving to add a spicy, aromatic finish.
Notes
- Note 1: Use fresh, skin-on salmon fillets for best flavor and texture. Thinner fillets will cook faster, so adjust cooking time accordingly.
- Note 2: Fresh curry leaves add authenticity and fragrant aroma but can be omitted or substituted with bay leaves if unavailable.
- Note 3: Broth can be vegetable or chicken depending on preference. Water can be used but broth enhances flavor.
- Note 5: Marinating salmon longer develops deeper flavors, but at minimum marinate while preparing the daal.
- Stirring the daal regularly after 35 minutes prevents sticking and ensures creamy texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
