Salmon with coriander dahl & rice

Prep: 10 mins

Cook: 20 mins

Serves 2


  • 75g red lentils
  • 400ml chicken stock
  • 1 small onion, grated
  • 2 tomatoes, chopped
  • ½ tsp turmeric
  • 1 tsp garam masala, plus extra for the salmon
  • pinch chilli flakes
  • small bunch coriander, chopped
  • 2 x 130g fillets salmon
  • groundnut oil or sunflower oil
  • cooked basmati rice and naan bread, to serve


  1. Put the first 7 ingredients in a pan, bring to a simmer, cover and cook for 20 minutes until lentils are tender. Stir in the coriander.
  2. Rub the salmon with oil, seasoning and a little garam masala. Grill for 6-7 minutes until just cooked. Break into large chunks and gently stir through the dahl. Serve with the rice, and naan bread, if you like.