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Gluten-Free Indian Spiced Salmon with Dal and Raita
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Prep Time:
45 minutes
Total Time:
1 hour 15 minutes
Family-friendly fish dish that's sure to please.
Ingredients:
  • 1 cup plain fat-free yogurt
  • 1 English (seedless) cucumber, diced
  • 1/4 cup finely chopped fresh cilantro
  • 2 green onions, finely chopped
  • 2 teaspoons olive oil
  • 1/2 cup finely chopped yellow onion
  • 2 teaspoons ground cardamom
  • 1 teaspoon salt
  • 2 cups red lentils (dal), rinsed, drained
  • 1 can (28 oz) fire-roasted diced tomatoes, undrained
  • 3 cups water
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 2 tablespoons garam masala
  • 8 salmon fillets, skin on (4 oz each)
Instructions:
  • Combine all ingredients for the Raita in a bowl. Cover and refrigerate until serving.
  • In a 4-quart saucepan, warm 2 teaspoons of oil over medium heat until it shimmers. Sauté the yellow onion until soft for about 4 minutes. Sprinkle in the cardamom and salt and cook for 30 seconds. Add the lentils, tomatoes, and water. Bring to a boil over medium-high heat, then reduce to medium-low, cover, and simmer for about 30 minutes, stirring occasionally, until the lentils are tender and the liquid is absorbed.
  • In a medium bowl, mix 1 tablespoon of oil, 1/2 teaspoon of salt, and garam masala. Add salmon and toss to coat evenly.
  • Preheat a 10-inch skillet over medium-high heat. Gently lay salmon fillets, skin side down, in the skillet. Cook for 5 to 6 minutes on each side or until the fish easily flakes with a fork.
  • For serving, distribute the dal evenly among 8 plates, and garnish with salmon and raita.

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