Tandoori salmon with saag dal

Tandoori salmon with saag dal

By
From
Anxiety & Depression
Serves
2

What a combination, both in terms of flavour and nutrient composition. This is almost the perfect dish for the nervous system: omega 3; B vitamins; magnesium; low GI. I use shop-bought tandoori paste here as it really does save you a lot of time!

Ingredients

Quantity Ingredient
4 heaped teaspoons tandoori paste
8 teaspoons natural yogurt
2 salmon fillets
2 garlic cloves, finely chopped
1 tablespoon olive or coconut oil
sea salt
freshly ground black pepper
130g red lentils
1 litre vegetable stock, (you may not use all of it)
260g baby spinach
1/2 teaspoon turmeric
1/4 teaspoon ground cumin

Method

  1. Preheat the oven to 180°C.
  2. Mix the tandoori paste and yogurt together. Place the salmon fillets on a baking tray and top with the yogurt mixture. Place at the top of the oven and bake for 25–30 minutes.
  3. Meanwhile, sauté the garlic in the olive or coconut oil, with a good pinch of salt, over a very high heat. This is one occasion where you want the garlic to brown; this gives it a distinctive smoky flavour that makes the dal amazing.
  4. Add the lentils and a small amount of vegetable stock. Keep adding stock every few minutes, as the lentils cook down, adding it little and often until the mix has a porridge-like texture.
  5. Add the baby spinach and cook until it wilts, then measure in the turmeric and cumin and mix. Taste and season as needed, then serve.
Tags:
health
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