Salmon Daal

When I think about comfort food, the first dish that springs to mind is Salmon Daal. This delightful fusion of flavors and textures brings warmth and satisfaction to any meal. I remember the first time I made it; the aroma of spices filled my kitchen, making my mouth water in anticipation. The combination of tender salmon and creamy daal creates a dish that’s not only nourishing but also rich in cultural heritage. It’s a fantastic dish for sharing with loved ones, perfect for cozy dinners.

Ingredients Required for Salmon Daal

The ingredients for Salmon Daal come together to create a flavor profile that is both comforting and exotic. Each component plays a vital role in building depth and richness. The key players include the tender salmon, which brings a buttery texture, and the lentils, which provide heartiness. The spices infuse warmth and aroma, while the fresh curry leaves add a unique touch that elevates the dish.

• 2 tablespoons oil: This is used for sautéing the onions and spices, creating a flavorful base for the dish.
• 2 cloves garlic, minced: Adds a punch of flavor that complements the salmon beautifully.
• ½ tablespoon ginger, minced: Provides warmth and a slight sweetness.
• ½ teaspoon salt: Essential for enhancing all the flavors in the dish.
• ½ teaspoon turmeric: Imparts a golden color and earthy flavor.
• ½ teaspoon ground cumin: Adds a warm, aromatic quality that pairs well with the other spices.
• 4 salmon fillets: The star of the dish, providing protein and a rich flavor.
• 1 tablespoon oil: Extra oil for cooking the salmon to perfection.
• 1 medium onion, finely chopped: Adds sweetness and depth to the daal.
• 6 cloves garlic, minced: Used in the daal for an extra layer of flavor.
• 1 tablespoon ginger, minced: Enhances the flavor profile of the daal.
• 8 fresh curry leaves: Their unique flavor is irreplaceable, adding a rich aroma to the dish.
• 1 cup dried split red lentils: The hearty base of the daal, providing texture and nutrition.
• 3½ cups broth: Used to cook the lentils, adding flavor to the daal.
• ¾ teaspoon salt: Adjusts the seasoning of the daal.
• ½ teaspoon ground cumin: Reinforces the cumin flavor throughout the dish.
• ½ teaspoon turmeric powder: Enhances the color and flavor of the lentils.
• ¼ teaspoon ground fennel: Adds a slight sweetness and complexity.
• ¼ teaspoon ground coriander: Offers a citrusy flavor that brightens the dish.
• ¼ teaspoon garam masala: A blend of spices that gives the final dish warmth and depth.
• 2 tablespoons oil: Additional oil for tempering the onions at the end.
• 1 small onion, cut into half moons: Adds texture and sweetness.
• 1 teaspoon cumin seeds: Adds crunch and a burst of flavor when tempered.
• 1 teaspoon black mustard seeds: Provides a slight heat and crunch when toasted.
• 6-10 fresh curry leaves: Extra for tempering, enhancing the overall aroma of the dish.

Preparation Steps for Salmon Daal

Making Salmon Daal is a journey of flavor, and I love the process as much as the result. Each step builds on the last, creating layers of deliciousness that will have you and your loved ones coming back for seconds. Follow along with these detailed steps, and let’s get cooking!

1. Start by combining the marinade ingredients: 2 tablespoons oil, 2 cloves garlic (minced), ½ tablespoon ginger (minced), ½ teaspoon salt, ½ teaspoon turmeric, and ½ teaspoon ground cumin) in a shallow dish. Mix well to create a sticky marinade. Place the 4 salmon fillets in the dish, turning them to coat thoroughly in the marinade. Let them sit while you prepare the daal, or refrigerate for up to 12 hours if you want to make this dish ahead of time.
2. Heat a heavy-based saucepan over medium-high heat and add 1 tablespoon oil. Once hot, add the 1 medium onion (finely chopped) and sauté until softened and translucent, about 5 to 7 minutes. Stir occasionally to prevent burning.
3. Lower the heat to low, then add 6 cloves garlic (minced), 1 tablespoon ginger (minced), and the 8 fresh curry leaves. Cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to let the garlic burn, as it can become bitter.
4. Add the 1 cup dried split red lentils to the saucepan. Stir to coat the lentils with the aromatic mixture. Next, pour in the 3½ cups broth and add ¾ teaspoon salt, ½ teaspoon ground cumin, ½ teaspoon turmeric powder, ¼ teaspoon ground fennel, and ¼ teaspoon ground coriander. Mix well to combine.
5. Bring the pan to a simmer without covering it. Once simmering, reduce the heat to low and cover the pan with a lid. Let it cook for about 35 minutes, stirring every few minutes. The lentils will begin to break down into a thick daal.
6. After approximately 45 minutes, check the consistency of the daal. It should be thick and creamy, with the lentils fully broken down. Stir in ¼ teaspoon garam masala and adjust seasoning with more salt if necessary.
7. While the daal is simmering, prepare the salmon. Heat a large skillet over medium heat and place the marinated salmon fillets presentation side down. Cook for about 3 minutes, then carefully flip them and cook for another 3 minutes, or until the salmon is just cooked through and flakes easily with a fork.
8. Remove the cooked salmon from the pan and place it directly on top of the daal. Cover to keep warm while you prepare the final touches.
9. Add the remaining 2 tablespoons oil to the same skillet. Once hot, add the 1 small onion (cut into half moons) and sauté until softened and golden, around 5 minutes. Increase the heat until the onions begin to sizzle and caramelize.
10. Remove the pan from the heat, then add 1 teaspoon black mustard seeds, 1 teaspoon cumin seeds, and an additional 6-10 fresh curry leaves. Let it sizzle for about 20 seconds, then pour this tempering over the salmon and daal just before serving. Enjoy your Salmon Daal warm!

How to Switch It Up

If you’re looking to bring your own twist to Salmon Daal, there are plenty of ways to switch things up and make this dish uniquely yours. Here are some creative ideas to consider:

• Experiment with spices: Feel free to adjust the spices according to your preference. Adding a pinch of cayenne pepper can introduce a delightful heat.
• Vegetarian option: Substitute the salmon with marinated tofu or chickpeas for a vegetarian version that’s still packed with protein.
• Add vegetables: Incorporate vegetables like spinach, kale, or diced tomatoes into the daal for added nutrition and color.
• Different lentils: Use green or brown lentils instead of red lentils for a different texture and flavor profile.
• Herb variations: Swap out curry leaves for fresh cilantro or parsley for a different aromatic experience.
• Cooking method: Try making Salmon Daal in an Instant Pot for a quicker cooking time without sacrificing flavor.
• Serve chilled: For a refreshing summer twist, serve the daal cold with salmon, drizzled with a yogurt sauce.

Serving This Salmon Daal

When it comes to serving Salmon Daal, the possibilities are as endless as your creativity. Here are some delightful ways to present this comforting dish:

• With rice: Serve your Salmon Daal over a bed of fluffy basmati rice, allowing the creamy lentils to soak in.
• With naan or roti: Pair the dish with warm naan or roti for a traditional touch and to enjoy the delicious daal.
• For gatherings: This dish is perfect for family dinners or potlucks. Serve it in a large bowl for everyone to dig in.
• As a meal prep: Package your Salmon Daal in portion-sized containers for easy lunches throughout the week.
• Seasonal pairings: For a refreshing side, pair with a crisp cucumber salad, especially during warmer months.
• Garnish wisely: Enhance presentation by garnishing with fresh cilantro or a squeeze of lemon juice just before serving.
• For special occasions: Elevate your serving by adding a side of roasted vegetables or a simple green salad for a more complete meal.

FAQ

Conclusion

Salmon Daal is a unique dish that perfectly blends the rich flavors of flaky salmon with the comforting creaminess of lentils. This recipe not only showcases the beauty of fusion cooking but also highlights the health benefits of its ingredients. I encourage you to try it for your next family meal or special occasion. You won’t be disappointed!

Salmon Daal

The ultimate comfort food, Salmon Daal combines flaky salmon with creamy lentils, creating a dish that is both hearty and nutritious. This easy weeknight dinner is packed with flavor and perfect for sharing. Make it tonight for a satisfying meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dinner

Cuisine Indian

Servings 4 servings

Calories 450 kcal

Equipment

• Skillet
• Frying Pan
• Saucepan
• Chef's Knife
• Wooden Spoon

Ingredients

  

• 2 tablespoons oil
• 2 cloves garlic minced
• ½ tablespoon ginger minced
• ½ teaspoon salt
• ½ teaspoon turmeric
• ½ teaspoon ground cumin
• 4 salmon fillets
• 1 tablespoon oil
• 1 medium onion finely chopped
• 6 cloves garlic minced
• 1 tablespoon ginger minced
• 8 fresh curry leaves
• 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
• ¼ teaspoon garam masala
• 2 tablespoons oil
• 1 small onion cut into half moons
• 1 teaspoon cumin seeds
• 1 teaspoon black mustard seeds
• 6-10 fresh curry leaves

Instructions

 

• 1. Start by combining the marinade ingredients: 2 tablespoons oil, 2 cloves garlic (minced), ½ tablespoon ginger (minced), ½ teaspoon salt, ½ teaspoon turmeric, and ½ teaspoon ground cumin) in a shallow dish. Mix well to create a sticky marinade. Place the 4 salmon fillets in the dish, turning them to coat thoroughly in the marinade. Let them sit while you prepare the daal, or refrigerate for up to 12 hours if you want to make this dish ahead of time.
• 2. Heat a heavy-based saucepan over medium-high heat and add 1 tablespoon oil. Once hot, add the 1 medium onion (finely chopped) and sauté until softened and translucent, about 5 to 7 minutes. Stir occasionally to prevent burning.
• 3. Lower the heat to low, then add 6 cloves garlic (minced), 1 tablespoon ginger (minced), and the 8 fresh curry leaves. Cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to let the garlic burn, as it can become bitter.
• 4. Add the 1 cup dried split red lentils to the saucepan. Stir to coat the lentils with the aromatic mixture. Next, pour in the 3½ cups broth and add ¾ teaspoon salt, ½ teaspoon ground cumin, ½ teaspoon turmeric powder, ¼ teaspoon ground fennel, and ¼ teaspoon ground coriander. Mix well to combine.
• 5. Bring the pan to a simmer without covering it. Once simmering, reduce the heat to low and cover the pan with a lid. Let it cook for about 35 minutes, stirring every few minutes. The lentils will begin to break down into a thick daal.
• 6. After approximately 45 minutes, check the consistency of the daal. It should be thick and creamy, with the lentils fully broken down. Stir in ¼ teaspoon garam masala and adjust seasoning with more salt if necessary.
• 7. While the daal is simmering, prepare the salmon. Heat a large skillet over medium heat and place the marinated salmon fillets presentation side down. Cook for about 3 minutes, then carefully flip them and cook for another 3 minutes, or until the salmon is just cooked through and flakes easily with a fork.
• 8. Remove the cooked salmon from the pan and place it directly on top of the daal. Cover to keep warm while you prepare the final touches.
• 9. Add the remaining 2 tablespoons oil to the same skillet. Once hot, add the 1 small onion (cut into half moons) and sauté until softened and golden, around 5 minutes. Increase the heat until the onions begin to sizzle and caramelize.
• 10. Remove the pan from the heat, then add 1 teaspoon black mustard seeds, 1 teaspoon cumin seeds, and an additional 6-10 fresh curry leaves. Let it sizzle for about 20 seconds, then pour this tempering over the salmon and daal just before serving. Enjoy your Salmon Daal warm!

Notes

• Salmon fillets: 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.
• Curry leaves: The daal will still be delicious if you can't find curry leaves, but they add great flavor. You can often find them in fresh herb sections or dried near the Indian section of the grocery store.
• Broth options: 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.
• Tadka option: 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.
• Marinade: 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.

Keyword comfort food, easy daal recipe, Healthy Salmon Dish, Salmon Daal recipe

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Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!